Brazo de Mercedes
Meringue Recipe:
Egg Whites – Egg whites of 7
large eggs
Cream of Tartar – ½ cup
Sugar – 1 cup
Cornstarch – 1 Tbsp
For dusting:
Confectioners’ Sugar – ¼ cup
For assembly:
Brazo de Mercedes Filling – 2 ¼
cups
Procedure:
Preheat oven to 350° F
1. Lightly brush a 12” x
16” x 1” sheet pan with vegetable oil then line with parchment paper. Set
aside.
2. Pour egg whites,
cream of tartar and cornstarch in a mixing bowl with wire whip attachment. Mix
for 30 seconds at low speed to blend ingredients.
3. Switch mixer to high
speed and beat egg whites. Gradually add the sugar in a steady stream and
continue beating for 4 minutes, or until medium peaks are formed.
4. Pour meringue onto
prepared sheet pan and spread evenly. With a decorator’s comb, level off the
meringue, to create a wavy design.
5. Bake the meringue in
the center of the oven for 28 to 30 minutes.
6. Once the meringue is
baked, remove from pan and transfer immediately over a piece of cheesecloth
that has been dusted generously with confectioner’s sugar. Ensure that the
portion of the meringue with the wavy design lies on the cheesecloth.
7. Spread 1 ½ cups of
Brazo De Mercedes filling onto the bottom half of the meringue and roll the
meringue. Arrange it on a plate and cover both ends with the remaining Brazo De
Mercedes filling.
8.
Brazo de Mercedes filling recipe:
Ingredients – Measurements:
Condensed Milk – 1 cup
Evaporated Milk – ¼ cup
Egg Yolks – Egg yolks of 5
large eggs
Lemon Rind – 1/8 tsp
Salted Butter – 2 tbsp
Procedure:
1. Combine condensed
milk, evaporated milk, egg yolks and lemon rind in the upper pan of a double
boiler. Whisk together to blend the ingredients.
2. Place the pan on the
lower pot of the double boiler filled halfway with water and set over medium
fire.
3. Cook the filling
until it attains medium consistency. Add the butter and stir until it melts and
blends into the filling.
4. Transfer the filling
to another bowl and allow to cool over a bowl of cold water.
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