Brazo de Mercedes Cupcakes

I've been planning to bake Brazo de Mercerdes cupcakes but since I was trying to cut-off sugar, I always hesitant to do it even if I have time and the ingredients. But my cravings succeeded and I did my first version last weekend. The taste was perfect but the texture is a bit failed because it shrank. Well, my husband loves it and for me it is the most important :)

So, here's how I did it.

Ingredients:

Filling:

• 8 egg yolks
• 1 tsp vanilla extract
• 1 can condesnsed milk
• 1/2 cup milk

Meringue:

• 8 egg whites
• 1/2 cup sugar
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1 tablespoon cornstarch

Procedure:

For the filling:

1. In a sauce pan, combine condensed milk, egg yolks and vanilla. 
2. Simmer in low heat while stirring until mixture becomes thick. 
3. Remove from heat. Set aside and let it cool.

For the Meringue:

1. Beat the egg whites using an electric mixer. 
2. Put cream of tartar and corstarch.
3. Gradually add the sugar. Continue mixing until texture is semi-firm.
4. Pipe the meringue in cupcake liners. Make sure to leave a hole in the center for the filling later. 
5. Bake at  320 deg F. / 160 deg C. for 20 minutes or until top of meringue turns light to medium brown.
6. Remove from oven. Let it cool. 
7. Pipe the filling into the center of the meringue.
8. Sprinkle some confectioner sugar on top of your cupcake.
9. Serve & Enjoy!

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Brazo de Mercedes

I am so happy that I have perfectly made this recipe, Brazo de Mercedes. Well, perfect enough for a first-timer. Brazo de Mercedes is one of my favourite desserts that I've never thought I could bake. However, to my surprise it was just so easy and only very few ingredients needed. It only challenged me during the rolling of the meringue, other than that everything was fine.

Ingredients:

• 7 large raw eggs, yolks and whites separated
• 1/2 teaspoon cream of tartar
• 1 + 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 3 tablespoons confectioners sugar
• 1 big can condensed milk

Procedure:

1. Preheat the oven to 180^oC.
2. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
3. Make the meringue by gradually adding the granulated sugar while mixing the ingredients.
4. Add vanilla extract. Continue mixing until the texture is semi-firm.
5. Place wax paper on top of a baking pan and grease the surface.
6. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
7. Bake the meringue for 20 to 30 minutes or until the color of the top part turns light to medium brown.
8. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
9. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
10. Remove the meringue from the oven and cool down for a few minutes.
11. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
12. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below.
13. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue).
14. Spread the filling the meringue.
15. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
16. Transfer to a serving plate.
17. Serve and enjoy!

See this video from Panlasang Pinoy for more detailed procedure:

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