Brazo de Mercedes is a popular Filipino dessert that is made up of a light and fluffy meringue roll filled with a sweet custard. The dessert is said to have originated in the Philippines, and is a popular choice for special occasions such as birthdays and holidays.
The meringue for Brazo de Mercedes is typically made from egg whites and sugar, and is beaten until it forms stiff peaks. The custard filling is made from a mixture of egg yolks, sugar, and evaporated milk, which is cooked until thick and creamy. The meringue and custard are then layered together and rolled into a spiral shape, creating the signature look of the dessert.
Brazo de Mercedes is often served chilled, and is known for its delicate, airy texture and sweet, rich flavor. It is also a popular choice for those who are looking for a lighter alternative to traditional cakes and pastries.
One of the key factors in making a good Brazo de Mercedes is the correct ratio of sugar and egg whites used for the meringue. The sugar should be added slowly to the egg whites while they are being beaten, and the mixture should be beaten until it forms stiff peaks. The custard filling should also be cooked over low heat to prevent curdling.
Brazo de Mercedes is usually decorated with powdered sugar or a drizzle of caramel sauce. It can be served with a dollop of whipped cream or a sprinkle of toasted nuts for added texture and flavor.
Overall, Brazo de Mercedes is a delicious and elegant dessert that is sure to impress any guest. With its light and fluffy meringue and rich custard filling, it is the perfect choice for any special occasion. Whether you’re hosting a party or just looking for a sweet treat, Brazo de Mercedes is sure to be a hit with everyone.
- In a large bowl, add 9 egg yolks and condensed milk. Whisk together until well-incorporated.
- Add vanilla extract and mix.
- Place the egg yolk mixture on a double boiler while stirring using a whisk. Continue whisking until it thickens. Set aside to let it cool down. Meringue
- Add egg whites in a large bowl and mix until it forms bubbles. Add cream of tartar into the bowl and continue mixing. Gradually add sugar while mixing. Mix until it forms stiff peaks. You may use a stand mixer or a hand mixer to speed up this process.
- Spread the meringue evenly on a lined baking pan to create a rectangular shape with about 1-inch high.
- Using a fork, scorch the top part of meringue creating straight lines.
- Bake at 350F for 20 - 25 minutes or until the top part turns light to medium golden brown. Remove from the oven and let it cool for a few minutes.
- Place the meringue on a flat surface and sprinkle lightly with confectioner's sugar on top.
- Flip over meringue by placing a parchment paper and baking pan of the same on top.
- Peel off the top parchment paper carefully.
- Spread the filling evenly on top of meringue.
- Create a log by rolling the meringue from one end to another.
- Cut both ends of the log to create a finish look. Transfer in a long platter and serve. Enjoy!