📝 About This Recipe
A crown jewel of Filipino dessert culture, Brazo de Mercedes is a sublime contrast of textures, featuring a cloud-like marshmallow meringue wrapped around a rich, velvety egg yolk custard. This Spanish-influenced masterpiece is beloved for its delicate sweetness and the iconic 'golden' look of its toasted exterior. Perfect for celebrations, it is a testament to the beauty of simple ingredients—eggs, milk, and sugar—transformed into pure culinary elegance.
🥗 Ingredients
The Golden Custard Filling
- 10 pieces Egg yolks (large, at room temperature)
- 1 can Condensed milk (14 oz / 397g)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/2 teaspoon Lemon or Calamansi juice (to cut the richness)
- 1 tablespoon Butter (unsalted)
The Meringue Base
- 10 pieces Egg whites (ensure no traces of yolk)
- 1 teaspoon Cream of tartar (for stabilization)
- 1 cup Granulated sugar (caster sugar works best for dissolving)
- 1/4 cup Confectioner's sugar (for dusting and rolling)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 12x16 inch jelly roll pan with parchment paper and lightly grease the paper with butter or cooking spray.
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2
Prepare the custard: In a small heavy-bottomed saucepan or double boiler, combine the 10 egg yolks and the condensed milk. Stir until well blended.
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3
Cook the custard over low heat, stirring constantly with a spatula. Continue cooking for 15-20 minutes until the mixture thickens to a paste-like consistency that can hold its shape. Stir in the vanilla, lemon juice, and butter. Remove from heat and let cool completely.
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4
In a large, spotlessly clean glass or metal bowl, beat the egg whites and cream of tartar using a stand mixer or hand mixer on medium speed until frothy.
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5
Gradually add the granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Continue beating until stiff, glossy peaks form. The meringue should be thick enough that it doesn't move when the bowl is tilted.
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6
Spread the meringue evenly onto the prepared jelly roll pan. Use an offset spatula to smooth the top. For a decorative look, you can use a cake scraper or a fork to create ridges across the surface.
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7
Bake the meringue for 20-25 minutes, or until the top has turned a uniform light golden brown. Be careful not to overbake, as it will become brittle and crack during rolling.
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8
While the meringue is baking, prepare a second piece of parchment paper slightly larger than the pan and dust it generously with confectioner's sugar.
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9
Once the meringue is done, remove it from the oven. Immediately flip the pan onto the sugar-dusted parchment paper. Carefully peel off the parchment paper that was used for baking.
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10
Spread the cooled custard filling evenly over the meringue, leaving about an inch of space at the top edge.
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11
Starting from the long side closest to you, carefully roll the meringue into a log, using the parchment paper to help lift and guide the roll. Keep the roll tight but be gentle to avoid crushing the meringue.
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12
Position the roll seam-side down. Trim the ends for a clean, professional look. Allow it to set for at least 30 minutes before slicing.
💡 Chef's Tips
Ensure your mixing bowl and whisk are completely grease-free; even a tiny drop of yolk or oil will prevent the egg whites from reaching stiff peaks. Don't rush the custard; cooking it over low heat prevents the eggs from curdling and ensures a silky texture. Roll the meringue while it is still warm to make it more pliable and prevent major cracking. Use a serrated knife and a gentle sawing motion to slice the Brazo de Mercedes without flattening the airy meringue. If the meringue feels too sticky after baking, you can dust it with a little more powdered sugar before flipping.
🍽️ Serving Suggestions
Serve chilled for the best flavor and a firmer custard texture. Pair with a cup of strong, hot Filipino Barako coffee to balance the sweetness. Serve alongside fresh mango slices or strawberries for a bright, fruity contrast. Accompany with a glass of cold Earl Grey tea for a sophisticated afternoon snack. For a modern twist, drizzle a little salted caramel sauce over individual slices before serving.