BY :Bebs | Published: | Updated: | 134 Comments
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5 from 20 votes
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Brazo de Mercedes is another delicious Filipino dessert that is made of soft, pillowy meringue with rich custard filling rolled into a log, jelly-roll fashion. Learn the secretto get that perfectmeringue with a super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about30 minutes!
The name Brazo de Mercedes is Spanish that translates to Mercedes' arm or to be more specific, arm of our Lady of Mercy and its origin dates way back when the Philippines was still a Spanish colony but the dessert itself isuniquelyFilipino and although it is likened to the Spanish Brazo de Gitano (gypsy's arm) but unlike it, Brazo de Mercedes does not use flour nor adds egg yolks in making the cake. The yolks are used to make the custard filling.
Get ready to be surprised when you take your first bite of soft and foamy meringue that dissolves the instant it enters your mouth, it is like eating a piece of heaven literally...or at least a like piece of cloud.
This is not the first time I made this delectable dessert, the one you see here is mythird attempt. My first was 2 years ago for a friend's birthday party and I could say it was a success based on how fast it was gone.
So yesterday I decided it is time to share this beautiful and yummy dessert on my blog.
I still have the paper where I wrote down the ingredients frommy successful first trybut apparently, I was too lazy to write the instructions down.
I thought to myself,no big deal I wouldjust wing it from memory and what could be so difficult in making a meringue, right???
I was so wrong and that is why this here is my third attempt, the second was a total fail that I had to throw it away. The meringue was fine before I put it in the oven then suddenly,halfway through the baking time it wasdeflated from 1 inch thickto about half a centimeter when it was done! What did I do wrong?
Tips on how to make the perfect meringue
So feeling shocked and disappointed with my meringue, I made a quick research and found out that it is very likely that it was due to the high-speed whipping of the egg whites that I did on that batch that caused the problem.
Beating the whites too fast will cause big and small bubbles to form and the big bubbles will burst while baking causing the meringue to deflate.
I made meringue several times before to use in other recipes like Frech Macarons and Sylvanas so I know the drill like usingthe clean, dry and grease-free bowl and utensils for examplebut I guess it is sometimes easy to forget the small details that make the difference between a success and a failure.
Here are the other things I did to achieve this fluffy and super fine texture for my Brazo de Mercedes:
- I used eggs that are at room temperature.
- Use eggs that are fresh if possible, they might not create as much volume as older (3-5 day-old) eggs, but they make a more stable meringue.
- I only use metal or glass bowls for mixing. Plastic bowls could absorb fat and grease that can prevent or reduce the volume when beating the whites.
- Make sure your bowl and beaters are dry and clean.
- Beat the egg whites for a minute or two at low-speed before adding the sugar and make sure itis added gradually, like a spoonful at a time and scattered not dumped.
- Do not beat the whites at high-speed. Use medium high-speed until stiff peak forms or when it has the consistency of a shaving cream.
- I also placed another (empty) baking sheet on the top rack of my oven while the meringue is baking on the middle rack for the first 10 minutesthen removed it and let it bake for another 5 minutes until the top is slightly and evenly brown. (Applies only to the electric oven using top and bottom heat.)
You may also run a pastry comb or serrated knife on the surface of the meringue before baking for a little design.Only make sure to do it crosswise and not lengthwise (like I did on the photo below?) so it will not break when you roll it (like mine did but not shown in photo).
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Brazo de Mercedes
5 from 20 votes
Learn the secret to get that perfect meringue with a super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about 30 minutes!
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course :Dessert
Servings =6 slices
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Ingredients
- 5 large eggs - 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 should be enough for 4-5 persons but can easily be doubled or divided as needed.
Nutrition
Calories: 228kcalCarbohydrates: 34gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 166mgSodium: 101mgPotassium: 221mgSugar: 33gVitamin A: 315IUVitamin C: 0.8mgCalcium: 117mgIron: 0.8mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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Reader Interactions
Comments
Shannon says
This turned out really well! Everyone who tried it really liked it. I had two side pieces when it came out and they had a slight crunch before getting to the pillowy centre, which was quite nice. I then covered it with plastic wrap. Within an hour, the crunch was gone. After putting it in the fridge and taking it out to eat another hour later, the top was a bit wet. It tasted great in all three forms, but I’m not sure it would last the night.Also, I’d recommend making the filling first. It took a LONG time for the filling to thicken up at medium-low, so I wound up turning it up to medium. Then, I cooled it off in a sink of cold water so the meringue wouldn’t sit too long.
I felt like this would be really nice with a lemon custard as well. I think I’ll give that a try for my next attempt. Definitely a great recipe or base recipe!
For those who said it didn’t brown up, make sure you’re baking at 180 Celsius, not Fahrenheit. It would be 356° F.
Thanks for the great recipe! 😊
Reply
Bebs says
Hi Shannon, thanks for all your input, it is very helpful. Yes, the lemon custard would definitely be great too! As for the filling cooking longer, yes you can cook it ahead but the meringue is ok once it is baked so no rush. It would be better not to refrigerate at all especially since it will be served soon. The moisture in the fridge will be absorbed by the powdered sugar and the meringue and "weep".
Reply
Sylvia Tomasovich says
Hello,
Where can I cut the sweetness without affecting the chemistry of the pastry too much? Can I substitute condensed milk for evaporated milk instead? Can I cut back on the sugar without affecting the fluffiness of the meringue? Thank you for your help. I can't wait to try this 🙂Reply
Bebs says
You can reduce the sugar in the meringue but only a bit because you need it to stabilize the structure. Do not use evaporated milk but reduce the amount of the condensed milk for the filling. Then use cornstarch for dusting instead of powdered sugar.
Reply
Janine says
Whats the size of your baking tray?
Reply
Bebs says
I made this using different size of ovens that have different tray sizes. It does not matter as long as it is bigger than 8x12 in.
Reply
Marybeth says
What are the dimensions of the pan?
Reply
Imee says
Thank you for the recipe. How come the confectioner sugar that I used for dusting melts easily and leaving the meringue wet. I even add it after cooling the meringue? Thanks.Reply
Bebs says
That depends on your climate. If it is too warm and humid then it will surely melt the sugar.
Reply
Sophia says
I followed the recipe and cooked it for 20mins. But the top didnt brown at all and the meringue tasted abit sour. I tried baking it longer but nothing happened. Could it be cause Im only using a regular oven with the heat only at the bottom?
Reply
Bebs says
Hi Sophia, when using a gas oven (bottom heat), make sure that you preheat it and I also always add another tray at the bottom rack to prevent the bottom of my baked goods from burning. But whatever oven you use, it should not be sour at all.
Reply
Sheila Dela Rosa says
Hi Ms. Beb thanks for the recipe but any idea why the Brazo becomes watery after being put in the fridge? Or im not supposed to store it in the fridge?
Reply
Bebs says
Yes, meringue does not refrigerate well I am afraid.
Reply
Lyn says
Hi! Have you tried no water steaming instead of oven? I want to try these recipe but we don't have an oven.
Reply
Bebs says
Hi Lyn, it will probably work as it is the same principle as using a gas oven. You just have to regulate the temperature and have a large steamer.
Reply
My says
Want to try these
Reply
Bebs says
Go for it, My, and let me know how it goes.
Reply
Dianne Trinidad says
Hi! May I ask how should I properly store this after setting it up? Is it okay to put it in the fridge since we are going to eat it tomorrow instead. Will it be fine if I just leave it overnight at the counter? THanks!
Reply
Bebs says
If you have a cake chiller, it is better chilled. But make sure it is only cool and dry. If there is moist the powdered sugar will absorb it and it will make the cake "weep".
Reply
Camille Galapon says
I will try this recepe
Reply
Bebs says
Let me know how it goes.
Reply
Evelyn says
I try to bake brazo de mercedes when i put to oven it will rising well but when i take in out bcz i think its ready so i take it out.. suddenly it going down it will be thin. I dont know what is wrong..
Reply
Nancy Oliva says
Sudden change in temperature causes that. Did your meringue turn brown on the top?
Reply
Dudz says
Very nice recipe
Reply
Bebs says
Thanks, Dudz.
Reply
Janna says
Thank you for your tutorial.. before im struggling for my meringue not to deflate more.. i followed your instruction regarding how you do mixing it. And adjust the oven heat and baked it for 25mins.. and i successfully got it.. perfect.. thank you again.. really a big help for me coz i started selling brazo.. ,🙂☺️Reply
Bebs says
Glad to hear it, Janna. Good luck with your business!
Reply
Cess says
Hi i new to your blog but then i saw your recipe and read everything your guide and tips in making brazo but then you didn’t put the size of the pan if you don’t mind pls can you roughly give me the size of the pan coz i’m gonna try your recipe the soonest. Thanks & keep well. -Mrs C
Reply
Bebs says
Hi Cess, we did not mention the size of the pan because it is not important as long as you spread the meringue into a rectangle (about 8x10-in) 1-inch high and you can use a large pan for that.
Reply
What do you think?
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