Make a Filipino dessert with this Brazo de Mercedes recipe! Brazo de Mercedes is a delicious dessert that looks like a swiss roll, but it’s made with fluffy meringue and a custard filling. This Brazo de Mercedes recipe will teach you how to make the perfect meringue, the kind that’s as soft as a cloud and will melt on your tongue like snow.
1 double boiler (replaceable with a medium mixing bowl a pot)
Cling wrap
1 electric mixer
2 14 x 16 baking sheets
Parchment paper
1 spatula
1 oven
1 fine-mesh sieve
Directions
Combine the egg yolks, condensed milk, vanilla extract, and lemon or calamansi zest in a medium mixing bowl. Mix well until blended to form a custard mixture.
Transfer the custard mixture into a double boiler, cook it, and stir regularly for 30 to 40 minutes. If you don’t have a double boiler, place the mixing bowl with the custard mixture over a pot of boiling water instead. Cook and stir the custard as you would with the double boiler.
Transfer the mixture into another mixing bowl once the custard thickens into a paste. Cover the bowl with cling wrap and set it aside.
Combine the egg whites and cream of tartar in a mixing bowl. Beat the mixture with an electric mixer at low speed.
Slowly add the superfine sugar in small portions as the egg whites turn opaque and have a thick foam consistency.
Continue beating the whites while slowly increasing the mixer’s speed until the stiff peaks form. The whites should be smooth and shiny, without any sugar grains.
Line the two 14 x 16 baking sheets with parchment paper, then lightly grease the parchment paper’s surface. Set aside.
Gently pour the meringue into one of the baking sheets and spread it evenly with a spatula. It should be around 6mm thick.
Bake the meringue in the oven for 20 minutes. The meringue should set with a lightly browned surface. Remove the meringue and let it cool.
Dust the meringue with powdered sugar with a sieve.
Place the other prepared baking sheet over the meringue, gently inverting the meringue onto the new baking sheet, then peel off the parchment paper on top.
Spread the custard evenly on 3/4 of the meringue with the spatula.
Starting from the filled side, roll the meringue into a log.
Cover both ends of the log with parchment paper.
Refrigerate it for 1 hour and cut upon serving.
How to Make the Ultimate Meringue
Firstly, use room temperature eggs to make a more stable meringue. Be careful not to whip the egg whites too quickly, as doing so will create big bubbles to form and burst, then deflate during the baking process. Whisk the egg whites with medium speed and continue until it has a shaving cream consistency. Also, remember to use dry, clean, and oil-free utensils and stainless steel or glass mixing bowls. Whisking the egg whites in plastic bowls will cause the plastic to absorb the oils, preventing the white from increasing volume.
Missing some ingredients?
Get ready to blow your guests’ minds as this recipe is to die for. Get your eggs, sugar, and vanilla extract from pandamart. Place your order online, and we’ll have your ingredients ready for pick up and delivered to you hassle-free.
