Brazo de Mercedes Cups are soft cotton meringue cups filled with rich sweet custard, sprinkled with icing sugar on top. It melts in your mouth, you don’t want to stop eating it.
Did you know that the name Brazo de Mercedes means “the arm of Our Lady of Mercy”? It started when the Philippines was a Spanish colony. During those times, egg whites were used to make plaster for churches. So instead of throwing the egg yolks, they decided to use them for desserts. Whether it’s true or not, the most important thing right now is Brazo de Mercedes is here to stay and people are getting more innovative with this recipe. It’s originally a Swiss roll type of cake, but now it can be in cups (just like this one), or with Ube jam or Leche Flan, the ideas are endless.
Brazo de Mercedes Cups Recipe
5 egg yolks
1 can (390 grams) condensed milk
1/2 pack (250 ml) all purpose cream
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon vanilla
1 tablespoon margarine or butter
5 large egg whites
1 cup white sugar
1/4 teaspoon cream of tartar
1 tablespoon cornstarch
Confectioner’s sugar (icing or powdered) to sprinkle on top
How to Make Brazo de Mercedes Cups?
1. Preheat the oven to 340 degrees F (170 degrees C).
2. MAKE CUSTARD: In a saucepan, whisk in egg yolks, condensed milk, all-purpose cream, and cornstarch. Place the saucepan on the stove, turn it to low heat. Consistently mix the custard to avoid lumps. When the custard is thick, add the vanilla and the butter or margarine. Continue mixing for another minute. Turn off the heat and set aside to cool. The texture should be thick but still spreadable.
4. ASSEMBLE: Take it out of the oven and let it cool slightly before piping the custard in. Sprinkle confectioner’s sugar on top for a final touch.
3. MAKE MERINGUE: Beat the egg whites with cream of tartar in a stand mixer or using a hand mixer at a low speed. Add the cornstarch and continue mixing. When the egg whites are foamy and bubbly, gradually add the sugar until it forms stiff peaks, about 8-10 minutes. Transfer the meringue mixture in a piping bag with a prefered nozzle. Pipe the meringue mixture into a thick cardboard-like cupcake cups, in a circular upward motion, overflowing by about an inch on top. Remember to leave a gap in the middle part for the custard filling. Place the cups in a baking sheet or in a muffin tray, bake it for 20-25 minutes or until the tops turn light brown.
Serve and enjoy this Brazo de Mercedes Cups with family and friends!
- Use room temperature eggs only. It whips better and it’s more stable. If the eggs were in the fridge, take them out and just leave it in the counter for at least 30 minutes to bring them to room temperature.
- Grease is not your friend. Make sure that all your bowls and whisk are oil-free. To do this, wipe the bowls and whisk with vinegar or lemon juice. Also, use only glass or stainless steel or ceramic bowls. No plastic bowls please as it hides traces of oil and that would affect the consistency of the meringue.
- Add sugar gradually. I know 1 tablespoon at a time takes forever, but believe me, it really makes a difference. It is important to allow the sugar to be dissolved before adding another tablespoon.
- Temperature is vital. Make meringue on a not humid day. If it’s raining or very humid, chances are the meringue will fall apart.
- To avoid the meringue from deflating: Wait until the egg whites form to soft peaks before adding the sugar. Then continue beating until it forms stiff peaks. Beating the egg whites at low speed will make tiny air pockets and that’s what we want, not big bubbles. Big bubbles will soon burst while cooking caused by beating the egg whites too fast (high speed).
Did you make this Brazo de Mercedes Cups? Please leave us a comment below.