by Ernest Reynoso Gala
12 egg yolks (3/4 cup yolks)
1 can condensed milk (1 1/2 cups)
1/2 tsp. grated dayap (lime) rind or 1 tsp. vanilla extract
1/2 cup softened Magnolia Gold salted butter.
Put in a bowl and mix well, then put bowl on top of double boiler with 2 inches of simmering water. Mix with a wooden spoon until mixture is thick enough to form into 1-inch balls when cool enough to handle.
Roll balls in granulated sugar. Put each ball on tiny (1-inch) colored muffin/ macaroon paper. Will last 1 week refrigerated. Re-roll in sugar when sugar melts in the refrigerator.