Brazo de Mercedes
User Reviews
5
Brazo de Mercedes
Description
This Brazo de Mercedes recipe starts by whipping egg whites with cream of tartar and sugar to stiff peaks, creating a glossy and airy meringue. The meringue is spread evenly on a parchment-lined baking sheet and baked until the top is golden brown and the texture is firm enough to handle. Meanwhile, the custard filling combines egg yolks with sweetened condensed milk, cooked gently over medium-low heat until thickened to a spreadable consistency with vanilla for flavor.
Once the meringue has cooled slightly, the custard is spread over it and the whole is carefully rolled to form a log-shaped dessert. The result is a light meringue exterior with a smooth, dense custard filling. Brazo de Mercedes is often dusted with powdered sugar before serving.
This recipe yields enough dessert for about 4 to 5 people and can be doubled or halved according to needs.
Ingredients
- 5 large egg separated
- ⅓ cup + 1 tablespoon sugar
- ½ teaspoon cream of tartar
- 7 oz (half of a can) sweetened condensed milk
- 1 teaspoon vanilla extract
- powdered sugar - for dusting, sifted
- vegetable oil - for greasing
Instructions
- In a mixing bowl, beat the egg whites at low speed until foamy, it takes about 1 minute. Add the cream of Tartar and go on beating until soft peaks form.
- Still at low speed, gradually add the sugar a tablespoon at a time. When all sugar has been added, turn speed to medium and beat for another two minutes then increase speed to medium-high and go on beating until stiff peaks form.
- Preheat oven to 180°C.
- Line a baking sheet with parchment paper then spray or brush it with enough oil. This will make it easier to remove the meringue from the parchment paper once it is baked.
- Transfer the meringue to the lined baking sheet and use a spatula to spread evenly forming a rectangle that is about an inch thick. Bake for 15-20 minutes or until the top turns golden brown.
- Meanwhile, prepare the custard by mixing the egg yolks and sweetened condensed milk in a small pan or pot. Cook the mixture over medium-low heat while continuously stirring until the texture thickens to a spreadable paste. Add the vanilla extract before removing from heat then let it cool down completely before spreading.
- Remove the meringue from the oven and let it cool down for a few minutes. Generously dust the top of the meringue with powdered sugar using a fine mesh sieve. Take another parchment paper and place it on top of the meringue and then another baking sheet on top of that parchment paper.
- Flip the trays so that the meringue is now on the other baking sheet with the bottom facing up. Peel the other (old) parchment paper. You should now see the white side of the meringue. Spread the custard evenly on top of it leaving about a centimeter at one of the long side uncovered.
- Roll it, jelly-roll fashion, starting from the long side that is covered with filling. Brush off excess powdered.
- Cut into desired serving size.
Notes
- This recipe serves 4 to 5 people but can be adjusted by doubling or halving the ingredients.
- Greasing and lining the baking sheet properly helps with easy removal of the meringue after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 166mg | 55% |
| Sodium | 101mg | 4% |
| Potassium | 221mg | 5% |
| Sugar | 33g | 66% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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