Brazo de Mercedes is a rolled dessert made from eggs. This is one of the best sellers during the Holiday Season and especially New Year's season. Today I am going to change its appearance from roll to individual cups.
Ingredients:
- Filling
- 3 egg yolks (separate the yolks from the whites)
- 1 Tbsp vanilla extract
- 150 ml condensed milk
- 3 Tbsp chilled all purpose cream
- 1 Tbsp corn starch
- pinch of salt
- 1 Tbsp butter
- Meringue
- 3 large eggs whites (whites separated from the yolks)
- 1/2 cup white sugar
- 1/8 tsp cream of tartar (optional)
- 1 Tbsp corn starch
Steps:
Filling
- Let's start with the filling. Whisk egg yolks and vanilla extract together.
- Pour condensed milk and all purpose cream. Place over low heat as you constantly whisk the mixture.
- Add salt and corn starch and continue stirring until it becomes thick.
- Now, mix in the butter and stir until it's fully melted and blends in well with the mixture.
- Remove from heat and set aside to cool.
Meringue
- Preheat oven at 170 C. Meanwhile, pour cream of tartar in egg whites and start beating it with your hand mixer at level 2 speed.
- Allow bubbles to form.
- Now, add the corn starch while beating.
- When mixture starts to become foamy, gradually pour granulated sugar while still beating continously.
- Beat the mixture until soft peaks form and it becomes stiff.
- Transfer meringue in a pastry bag.
- Pipe meringue into the sides of cupcake loners leaving a hole in the center.
- Bake at 170 C for 15 to 18 minutes.
- After 18 minutes meringue's top should be light brown. Remove from oven.
- Pipe filling on the center of each cup, then it'll be ready for serving.
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