HAPPY 4th OF JULY!
I figured I needed to make something special and so I decided to make Brazo de Mercedes for the very first time.
Brazo de Mercedes — a fluffy meringue roll filled with this sweet yummy custard
It is a famous filipino dessert that you will find in almost every occasion back home.
I initially thought making this was going to be hard but it’s actually really simple and easy.
Below you will find the recipe and steps on how I made my Brazo.
Preheat oven to 350F
Step 1 — Separate the egg yolks from the egg whites.
Tip: Be very careful separating your yolks from the whites and make sure no yolk falls on your egg whites. Otherwise, your meringue won’t work. Also, make sure your bowl is clean and dry. I also prefer using room temp egg whites when I make all things meringue. *wink*
Step 2 — In your stand mixer, whisk your egg whites at medium speed ’til it starts to foam up a little bit (Like the first picture below). Once it has foamed up, add your cream of tartar and whisk it for another minute. When you are done with that step, you can now gradually start adding your sugar one spoon at a time while it’s still whisking at medium-high speed (Like the second picture below) until it is glossy and stiff peaks form (Third picture below).
Step 3 — Grease your sheet tray and place parchment paper on top.
Tip: I specifically cut my parchment paper a little longer than the sheet tray so I could easily take the meringue out of the tray nice and clean.
Step 4 — Use a spatula to transfer your meringue to your sheet tray and with an offset spatula, spread your meringue out evenly.
Step 5 — This is optional, you can decorate the top of your meringue with lines. You can also use a fork if you don’t have the kind of decorating tool that I used.
Step 6 — Bake your meringue for about 20-25 minutes or until the top is golden brown (Like the picture below).
Tip: Start with 10 minutes, then check and rotate your tray so it evenly bakes.
Step 7 — While your meringue is baking in the oven, start preparing your custard filling. Get a double boiler set up ready at medium heat. Combine your yolks and condensed milk together and start whisking until it thickens.
Side Note: This takes a while so be patient 🙂
Step 8 — Once it has doubled the size and thickens, remove from heat and add your vanilla and whisk it again… Cool down.
Tip: Looking at the picture below, you still want to cook it a little longer. Also, adding your vanilla extract last avoids the burnt vanilla flavor 🙂
Step 9 — Start sprinkling some powdered sugar on top of your meringue and add another layer of parchment paper on top and then flip. Remove the tray that is now on top and the parchment paper on top.
Tip: Make sure your meringue has completely cooled down. Otherwise, the sugar will melt.
Step 10 — Once your custard has completely cooled down, start spreading the filling on top of your meringue carefully.
Last Step — Using the parchment paper beneath your meringue, slowly start rolling the meringue until you end up with something like this:
Tip: Cool in the fridge before cutting.
I guess it does sound a little more complicated but feel free to ask if you have any questions