Brazo-de-Mercedes2

Brazo de Mercedes (Sweet Custard filled Meringue)

Brazo de Mercedes is a classic Filipino dessert and a favourite at Filipino parties.  Brazo de Mercedes literally translates to “Mercedes Arms”, perhaps due to its elongated and arm like appearance.  This dessert is also known as a Creme-filled Log Cake and mostly made of eggs and sugar, sugar and more sugar!

Now I must admit it’s not the easiest dessert to make and will take practice.  It took me about 2 attempts to get the right mixture for the meringue and another couple of attempts at baking the meringue without burning it (and the baking paper!).

Most people will likely eat the filling but some will eat the meringue as the filling can get quite sweet.  As for me, well, I’ll have both meringue and custard and will go back for 2nd’s, 3rd’s and 4th’s. :P

I really love how the meringue has that “melt in your mouth” quality and it has a pretty well-balanced sweetness to it. Of course, if you’re going to make this at home, you can always adjust the sweetness.

I found this recipe from Panlasang Pinoy.  Check out the video tutorial too (if you can’t understand, you can just follow the written procedure) :)

What you’ll need:

10 eggs (whites and yolks separated)
1/2 tsp cream of tartar
3/4 cup caster sugar

200g condensed milk
1 tsp vanilla essence

icing sugar

That’s it.

Now….

What you need to do:

1. In a large bowl, or the bowl of a stand mixer, combine egg whites and cream of tartar then whisk until soft peaks form. Once formed, add caster sugar in small quantities and whisk until stiff peaks forms.

2. Pre-heat oven to 170 degrees celsius then line and grease a large cookie tray (or large, shallow roasting pan) with baking paper. Pour meringue on the tray and spread evenly using a spatula.  You can create lines on the meringue by running a fork or serrated knife on top.  Bake in the oven for 10-15 minutes or until the top of the meringue is lightly browned.

3. While meringue is baking, make the custard.  In a saucepan or pan, combine the egg yolks (whisk first) and condensed milk then gently mix them together.  Apply to a low to medium heat and keep stirring.

4. Add vanilla essence and stir until it forms a paste like texture.  Take out from heat and set aside to cool.

5. Take meringue out from oven once baked and set aside to cool.

6. Dust the top of the meringue with icing sugar and cover it with baking paper.  Place a clean cookie tray on top of the baking paper and flip the meringue.

7. Gently peel off the baking paper.  Spread the custard filling evenly on the meringue and then begin to gently roll the meringue from end to end.  Hopefully, you should end up with something that looks like this:

Notes:

- The original recipe calls for 395g of condensed milk.  I have used 200g instead to lessen the sweetness.
- Grease your baking paper well before you pour the meringue mix.  I did not get to do it properly.  Some bits of paper were still stuck to the meringue.
- This dessert doesn’t keep for very long and will begin to shrink and might even collapse so consume (of course share!) on the same day or refrigerate and finish the next day.
- If you don’t have another tray to assist with flipping the meringue, you can also use a clean kitchen towel.  Place a large clean kitchen towel or two on a clean, large flat surface.  Cover the kitchen towel with baking paper then gently flip the meringue on top of the baking paper.

Ahh… yummy, egg-y, custard-y, meringue-y goodness :D

Happy eating!

MJ

About these ads

31 comments

      1. Hi… The meringue is very fragile so perhaps it may have been rolled too tight, having said that, it’s perfectly okay to have some cracked areas on the meringue. You can always cover it with some more icing sugar.

  1. Hi from Chicago! So grateful I found your blog, I just got back from an Eastern Carribean Cruise (Holland America Line) and they had this one of the nights for desserts, (one of the MANY desserts!), and I went back 3 times for more!!!! Yes I know, more gourmand than the gourmet I usually am, but it was LUSCIOUS!!! As most of the Kitchen Chefs/Staff were from the Phillipines, and Cordon Bleu Trained so They did an amazing job turning these out not only in quantity but perfectly. I will say though, they seemed to necessitate adequate chilling, and if making at home best kept in Fridge, because just in the chilled dessert area they were shrinking very rapidly. So, I just HAVE to make this one, but needed to find a recipe for it. I intend to attempt this at home, and cut down the sugar, and will convert to American measurements. I couldn’t remember the name of the dessert, but found you by googling ” meringue and custard desserts” so THANK YOU!! Your blog is delightful. I look forward to more delights. Patricia : )

  2. Hi! I’m having a hard time finding a condensed milk here in our small town in Wisconsin. Can I just use 5 cups of milk and simmer and add sugar like what other recipe is saying? Would it be as good as your recipe? thanks

      1. same thing happen to kris… the meringue is not fluffy it was so thin.. it doesn’t look likes a Brazo it looks like a finger(lol)

      2. Oh no! Just remember to whisk the meringue to stiff peaks. You should be able to tip the bowl over without the meringue moving at all. Spread it evenly on the tray and bake it until it’s just a touch, lightly golden brown on top. It shouldn’t deflate too much or at all unless the weather is humid.

      3. thanks for the advice Miss MJ don;t worry i will make sure when I’ll try this again it will gonna be a perfect one.. :))

  3. hi! i have a hand mixer but it doesn’t comes with balloon whisk, only the chrome beater and the one used for kneading. can i use the chrome beater instead to make the meringue? it will give the same consistency?

  4. hi… im trying to do the brazo de mercedes but i ended up breaking while rolling it.. is there any technique how to roll without breaking the meringue?

    1. Hey there, thanks for checking out the recipe… I would say to gently roll the meringue and not to roll it too tight. Also make sure there’s enough icing sugar on top and also use baking paper or dry kitchen towel to help you roll the meringue. Good luck :)

    1. Hi… Don’t worry about the cracks as long as it tastes really good ;) It’s a very fragile dessert and does take a lot of practice to master, so keep at it and you’ll be fine :)

    1. Hi there.

      No. If you are making meringue, you cannot use baking powder as a substitute for cream of tartar. Take it out of the recipe instead, or use equal parts white vinegar or lemon juice.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s