Brazo de Mercedes is a popular Filipino dessert made of soft meringue filled with sweet custard. This is one of my favorite desserts I always crave when I was little, okay you got me, yes, until now! I love the texture of the soft and pillowy meringue that actually melts in my mouth, and the sweet taste of the custard blends well with it. To be honest, I could finish the whole roll in one sitting. That’s how good it is!
When I moved to New Zealand, I couldn’t find any Brazo de Mercedes around so I have to teach myself how to make it. I’ve failed so many times but I kept trying and finally got the hang of it. I make it any time I want ever since. You really have to try it out for yourself to experience how delicious and sweet this Brazo de Mercedes is. Alternatively, if you’re conscious about your sugar intake but still want to eat this yummy dessert, you can try my Homemade Keto Low Sugar Brazo de Mercedes.
How to Make Brazo de Mercedes?
In a large bowl, beat the white eggs and cream of tartar until it reaches its soft peak form about 3-5 minutes. Gradually add the sugar until the texture is semi-firm, about 10 minutes. Preheat the oven to 350 degrees F or 180 degrees C . Put wax paper on top of a cookie sheet or a large rectangular baking pan and grease the surface. Transfer the meringue on top of the greased wax paper then spread evenly using a spatula. Make sure to flatten the top as much as you can using a rubber spatula. Bake the meringue for 15-20 minutes or until top part turns light to medium brown. While baking the meringue, make the custard filling by combining the egg yolks and condensed milk in a small cooking pot over a low-medium heat. Continuously stir the mixture until it becomes thick. Add the vanilla extract to the condensed milk and egg yolk mixture, then turn off the heat, and mix thoroughly. Set aside. Remove the meringue from the oven and cool down for a few minutes. Flip the meringue, the top baked meringue should now be below. Remove the baking tray and the wax paper then spread the custard filling over the meringue. Roll the meringue carefully like a jelly-roll fashion. Start from the long side that is covered with custard. Make sure that the layer with filling is rolled inward. Sprinkle icing sugar on top of the roll using a sieve.
You may also like my other Brazo de Mercedes recipes:
Brazo de Mercedes Recipe
INGREDIENTS:
FOR MERINGUE:
10 large eggs whites
1/2 teaspoon cream of tartar
3/4 cup sugar
FOR CUSTARD FILLING:
14 ounces condensed milk
10 egg yolks
1 teaspoon vanilla extract
FOR TOPPING/DECORATING:
3 tablespoons icing sugar
INSTRUCTIONS:
- In a large bowl, beat the egg whites at a low speed until foamy, about 1 minute. Add 1/2 teaspoon of cream of tartar and continue beating until soft peak form, about 3-5 minutes.
2. Gradually add the sugar. Add a tablespoon of sugar every 30 seconds. When all sugar has been added, turn speed to medium and beat for another 3 minutes then increase speed to medium-high and continue beating until stiff peaks form, about 10 minutes.
3. Preheat oven to 350 degrees F or 180 degrees C.
4. Line wax paper on top of a baking sheet and grease the surface with oil.
5. Transfer the meringue on top of the greased wax paper then spread evenly using a spatula, forming a rectangle, about an inch thick.
6. Bake the meringue for 15-20 minutes or until top turns light to medium brown.
7. While the meringue is baking, make the filling by combining the egg yolks and condensed milk in a small cooking pot over medium-low heat. Continuously stir the mixture until it becomes thick. The custard is done when it reaches a spreadable paste consistency. Add the vanilla extract and let it cool down completely before spreading to the baked meringue.
8. Remove the meringue from the oven and cool down for a few minutes. Dust the top of the meringue with powdered icing sugar, using a sieve. Take another baking paper and place it on top of the meringue and another baking sheet on top of that.
10. Flip the baking sheets so that the meringue with the brown part is facing down. Remove the baking tray and the wax paper, then spread the custard filling evenly over the meringue.
11. Roll the meringue carefully like a jelly-roll fashion. Start from the long side that is covered with custard filling. Make sure that the layer with filling is rolled inward.
12. Dust icing sugar on top of the rolled meringue, using a fine mesh sieve.
13.Refrigerate the meringue roll. Transfer to a serving plate, cut into desired serving size and serve.
Serve and enjoy this Brazo de Mercedes with family and friends!
NOTES:
- Make sure to use fresh room-temperature eggs.
- Always line your baking tray with parchment paper so that the meringue won’t stick to the tray and makes it easier for you to remove it after.
- You need to know what soft peak looks like. Start whipping the egg whites in the mixer at low speed and gradually increase it to medium. Gradually add sugar one spoonful at a time until the meringue drops slightly when you hold the whipping attachment vertically.
- Once the meringue is cooked, generously dust it with powdered sugar first before flipping it to the other side.
- When making the custard, make sure that you constantly stirring it in a speed where there is no room for the eggs to scramble or curdle. If not confident, you can opt to using a double broiler for this step.
- Roll Brazo de Mercedes using parchment paper. Gently lift, tighten and adjust the roll. Refrigerate it until it’s ready to slice and serve.
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