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Chilean San Estanislao Sweets Recipe
Chilean San Estanislao Sweets Recipe

DeSan Estanislao are exquisite Chilean sweets, traditionally served at weddings and celebrations. They originated in Chilean convents during the colonial era.

How to make San Estanislao Sweets?

Preparing San Estanislao requires cooking condensed milk to make ‘manjar blanco’ (dulce de leche), combined with almonds and egg yolks, and finally covered with icing and colorful sprinkles.

Nutritional Information

Category: Desserts
Cuisine: Chilean
Calories: 300
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Servings: 6 people

Chilean San Estanislao Recipe


  • 300 g of ground almonds
  • 150 g of powdered sugar
  • 30 g of salted butter
  • 6 egg yolks
  • 1 can of condensed milk
  • 1 teaspoon of egg white
  • Colorful sprinkles


  1. Place the can of condensed milk (without the label) in a large pot filled with cold water, ensuring it is submerged. Cook over medium heat with the pot covered for 1 hour from the time the water starts boiling, adding more water if necessary. Cool without removing from the water.
  2. Line the inside of a 20 x 20 cm square dish with kitchen paper and moisten lightly so it adheres.
  3. In a small pot, mix the condensed milk with butter, heat over low heat, and stir constantly until boiling. Add the ground almonds and continue cooking for another 5 minutes.
  4. Incorporate the egg yolks, bring to a boil, and keep for another 5 minutes, stirring until the mixture comes off the bottom of the pot. Pour the mixture into the dish and cool to room temperature.
  5. In a large bowl, mix powdered sugar with egg white, beat vigorously until you obtain a homogeneous white paste. Spread the mixture evenly over the surface of the dish, decorate with colorful sprinkles, and let it rest in the refrigerator for a couple of hours.
  6. Cut the San Estanislao into 4 x 4 cm squares and serve as an accompaniment to coffee at teatime or as a special Christmas dessert.

History of San Estanislao Sweets

San Estanislao originated in Chilean convents during the colonial period and were prepared for special occasions, using ingredients like eggs, dulce de leche, sugar, and nuts.

This recipe represents one of the few survivors of traditional Chilean confectionery, along with ‘huevo mol’.

Did you know?

This sweet is a source of energy and flavor, ideal for special occasions, providing essential nutrients through the almonds and egg yolks.


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