I DID IT!!! 😄
I have been wanting to do this for the longest time… And now I finally did it!! I finally baked one of my favorite desserts back in the Philippines—Brazo de Mercedes! 😋
Well, I know it’s not exactly in its traditional roulade form… But I didn’t want to risk going through the excruciating pain of seeing the meringue break whilst I try to roll it, so… Cupcake it is 😁
Brazo de Mercedes
Adapted from the recipe at Bake Happy
Makes 12-18 standard cupcakes
For the meringue
6 egg whites
3/4 tsp cream of tartar
3/4 tsp vanilla extract
3/4 cup (170 g) granulated sugar
- Pre-heat oven to 190°C and line your cupcake pans with cupcake liners.*
- In the bowl of a standing electric mixer (I use a Kenwood Chef mixer fitted with the whisking attachment), whisk the egg whites at high speed until frothy.
- Add the cream of tartar and the vanilla extract, then continue whisking at high speed while gradually adding the sugar. Whisk until stiff peaks form and the meringue is glossy. (To test: hold the bowl over your head; the contents shouldn’t fall/slide off when the meringue is ready 😉)
- Spoon the meringue into a piping bag fitted with your favorite jumbo nozzle (I used a Wilton 1M).
- Pipe the meringue along the sides of the cupcake liners (as close to the sides as possible), leaving a hole in the center.
- Bake in the pre-heated oven for 5-7 minutes, or until the tops of each cupcake is nicely browned.
- Cool for 5-10 minutes in the pans before removing onto wire racks to cool completely.
* Use sturdy cupcake liners, like those metallic ones or those made of cardboard. The meringue will rise during baking, then settle (shrink) while resting after baking. So using the regular paper ones would result in some deformed cakes… I learned this the hard way, after ignoring Aikko’s recommendations ☺
For the custard filling
225 ml sweetened condensed milk
225 ml water
3 tbsp cornstarch
3/4 tsp vanilla extract
6 egg yolks, lightly beaten
5-6 drops (or according to taste) lemon extract, optional
- Place the condensed milk in a medium saucepan.
- In a small bowl, mix together the water and cornstarch. Add to the milk, along with the vanilla extract.
- Heat the milk mixture over medium heat, whisking occasionally.
- When the mixture starts to heat up (warm, but not too hot to the touch), start adding the egg yolks gradually while whisking continuously.
- Continue cooking the custard, whisking constantly, until it thickens and reaches piping consistency. (If using, add the lemon extract when the mixture starts to thicken.)
- Remove the saucepan from the heat, and let the custard cool before using on the meringues. Stir occasionally to prevent film from forming on the surface.
- Spoon the custard into a piping bag fitted with your favorite standard nozzle (I used a Wilton #32).
- Pipe the custard into the center of the prepared meringues.
- Dust with powdered sugar before serving.