Brazo de Mercedez

Brazo de Mercedez

 

​INGREDIENTS:
Filling:

• 8 egg yolks
• 1 tsp vanilla extract
• 1 can (14 oz) condensed milk 
• confectioners/powdered sugar​

Meringue: 

• 8 egg whites 
• 1/2 tsp cream of tartar 
• 3/4 cup sugar 

​PREPARE THE MERINGUE:

• Beat the egg whites using an electric mixer. 
• Add cream of tartar until soft peaks form.
• Gradually add the sugar. Continue mixing until texture is semi-firm.
• Line a pan (9x13) with wax paper.
• Piour the meringue in the pan. Spread it evenly until the top is smooth and flat.
• Bake at  350 deg F. for 15-18 minutes or until top of meringue turns light to medium brown. (Oven temp varies. Check your product before the set time.)
• Remove from oven. Set Aside.

​PREPARE THE FILLING (WHILE THE MERINGUE IS STILL IN THE OVEN): In a sauce pan, combine condensed milk, egg yolks and vanilla.  Simmer over low heat while stirring constantly until mixture becomes thick.  Remove from heat. Set aside. Let it cool. PREPARING THE BRAZO: After baking,  cool for a bit then remove the baking tray and the wax paper . In the wax paper, dust it with confectioners sugar.  Flip the meringue over. (Upside down) ( you should now see the opposite side of the baked meringue)  Then spread the filling over the meringue.  Roll the meringue. Complete rolling side to side at the longest side. Make sure that the layer with filling is rolled inward. Lastly, dust the brazo with powdered sugar.