Brazo de Mercedes (spanish for Mercedes' Arms) is a popular Filipino dessert which is made from a sheet of soft meringue rolled around a custard filling.
Before anything, I forgot to take pictures during the first few steps so I had to google some pics (credited below). Anyways, hope you enjoy this recipe as much as we Filipinos do! :)
Separate the yolks from the whites. I used Samantha Thompson's guide w/c made my life waaay easier since I don't have a separator so Cheers to her! (You could see her guide in one of my liked guides)
Please take note that while separating, you should prevent ANY foreign particle from getting mixed with the whites because it would cause trouble during mixing.
Set aside egg yolks; Combine whites and cream of tartar then beat in electronic mixer until soft peaks form.
Make the meringue by gradually adding granulated sugar while mixing the ingredients. Continue mixing until mixture is semi-firm.
Preheat oven to 350 degrees F.
Place wax paper on top of a cookie sheet or baking pan and grease the surface with butter or cooking spray
Place the meringue on top of the greased wax paper and spread evenly using a spatula.
Bake the meringue for 20-22 minutes or until the color of the top part turns light to medium brown.
While the meringue is baking, make the filling by combining the egg yolks, vanilla extract and condensed milk in a sauce pan.
Cook in low heat and stir continuously until texture becomes thick and small lumps appear. Remove from heat and set aside.
Clean the ladle. XD
Remove the meringue from the oven and let it cool for a few minutes.
Sprinkle confectioners sugar on top of the meringue.
Put together enough aluminum foil to cover 2nd cookie sheet or baking pan and then grease with butter or cooking spray. (Taped side should be the back part of foil & not touch the food)
Place the 2nd baking sheet with the greased wax paper on top of the meringue (bottom side up). The meringue should now be in the middle of two baking trays. The video will show you how.
Remove the baking tray and slowly remove the wax paper. You can now see the opposite side of the baked meringue.
Spread the filling over the meringue
Refrigerate the roll long enough for it to set (I usually leave it overnight) and serve chilled. Thanks for checking this out!
- 10.0 Large eggs
- 0.0tsp Cream of tartar
- 1.0tsp Vanilla extract
- 0.0c Granulated sugar
- 3.0Tbsp Confectioners sugar
- 14.0oz (1 can) Condensed milk
- 2.0 Cookie sheets or baking pans (10x15 in possibly)
- Wax paper
- Aluminum paper
- Butter or cooking spray
New Mexico, USA