"Brazo de Mercedes," translates to "Arm of Mercedes," symbolizing its rolled shape and delicate appearance. Though it may look intricate, making Brazo de Mercedes is surprisingly straightforward, requiring only a few basic ingredients and careful technique. Its combination of soft meringue and rich filling offers a delightful contrast of textures and flavors, making it a memorable dessert for anyone who tries it.
Brazo De Mercedes or Rolled Meringue with Creamy Filling
Recipe by Kulinarya
Ingredients: Serve 6 to 8
- ¼ cup butter
- 1 cup flour
- 8 eggs
- ¼ tsp cream of tartar
- ½ cup sugar
- 1 lemon
- ½ can (225ml) condensed milk
- ¼ tsp vanilla essence
Preparation:
- Preheat the oven to 160C.
- Grease, line, and grease again a 23.5 x 33.5cm in pan. Dust with flour making sure the whole surface is covered. Discard extra flour.
- Separate the eggs. Reserve the yolks for later use.
- Beat the egg whites with the cream of tartar until fine bubble form.
- While continuing to beat the egg white, and the sugar gradually to the egg whites until the resulting meringue is stiff but not dry.
- Spread the meringue on the prepared pan making sure the ends slightly overlap the edges of the pan because the meringue will shrink a little during the cooling, bake. Meanwhile, dust a clean cloth measuring approximately 30 x 30 cm in with half of the powdered sugar, set aside.
- Grate the lemon rind to yield ½ tsp. set aside.
Cooking:
- Bake the meringue in the preheated oven for 25 to 30 minutes or until set.
- Invert the bake meringue on the sugar dusted cloth.
- Roll up the meringue into a cylinder. Set aside.
- In a double boiler, combine the egg yolks, condensed milk, emon zest, and vanilla essence. Over medium heat stir continuously until the mixture thickens and is of pipping consistency.
- Unroll the meringue.
- With a pastry bag fitted with a plan round piping tube 2.5 cm in diameter, pipe the filling along center of the meringue. Roll up the meringue. End.
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