brazo de mercedes

Try your hand at making this Pinoy dessert classic, brazo de mercedes. It’s easier than you think!

Brazo de Mercedes Recipe

egg whites (at room temperature)

cream of tartar

Cup sugar

vanilla extract

confectioners' sugar

Cup condensed milk

Butter

Preheat oven to 350°F. 

Grease and line a 16x24x1-inch baking pan with parchment paper.

In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume.

Gradually add sugar. Whip until shiny, small bubbles appear, and soft peaks form. Stir in vanilla.

Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern.

Bake in the preheated oven for about 20 minutes or until set and top is golden brown.

Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan.

Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet.

Make the filling: Place egg yolks in a double boiler and stir using a wire whisk. (Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

Spread or pipe filling lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing the filling. Make sure the log is uniform in shape and thickness (use the parchment paper to adjust). Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill.

A type of log cake that consists of soft, rolled meringue filled with a rich, creamy custard

Brazo de Mercedes

eggs (large, yolks and whites separated)

sugar

confectioners sugar

milk

Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.

Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.

Preheat the oven to 350 degrees Fahrenheit.

Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.

Place the meringue on top of the greased wax paper then spread evenly using a spatula.

Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.

While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.

Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.

Remove the meringue from the oven and cool down for a few minutes.

Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.

Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.

Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.

Transfer to a serving plate then serve.

Share and enjoy!

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Brazo de Mercedes Recipe

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Brazo de Mercedes Recipe

Brazo de Mercedes

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