Brazo de Mercedes, a delectable Filipino adaptation of the Swiss Meringue, is a joy to savor. This luscious Filipino Meringue roll is enveloped in creamy custard and finished with a dusting of powdered sugar, making it a heavenly delight. Creating Brazo de Mercedes, as demonstrated by Millie, involves several distinct steps. Though this Filipino Meringue roll is often likened to the Filipino Pianono, it has a unique distinction. While Pianono is crafted from rolled sponge flour cakes, Brazo de Mercedes is a testament to the delicate art of Meringue making, utilizing egg whites, cream of tartar, and powdered sugar.

Experience the light, airy texture of Brazo de Mercedes, a dish that truly showcases the culinary finesse of Filipino cuisine. Each slice of this Filipino Meringue roll unravels a velvety custard center, promising a mouthwatering delight with every bite. Enjoy the perfect balance of sweetness and creaminess that defines Brazo de Mercedes. The careful assembly of this Filipino Meringue roll, with its smooth Meringue exterior and custard filling, results in a dessert that’s a sensory feast. Discover the allure of Brazo de Mercedes and delve into the rich world of Filipino desserts.

Important Note: Using 8 eggs, separate the egg whites from the egg yolks on different bowls.

Meringue Ingredients:

8 large egg whites
1/4 tsp. cream of tartar
1/2 cup Confectioners’ sugar
2/3 cup of white sugar

Filling Ingredients:

8 large egg yolks
1/2 tsp. vanilla extract
3/4 cup of condensed milk

Directions for Meringue:

  1. Preheat oven to 350 degrees farenheit. Grease a flat, 16×24×1-inch baking tray. Line the top with a parchment paper and set it aside.
  2. On a deep mixing bowl, whip the egg whites and cream of tartar at a medium speed, until they turn frothy and the volume starts to expand.
  3. Gradually and slowly apply sugar in small amounts, as you whip the egg white, until the mixture appear shiny and small bubbles appear, soft peak form and nothing falls off when you lift the mixer. Stir in Vanilla, next.
  4. Using a spatula, evenly spread the meringue on the lined (top of parchment paper) baking sheet or shallow baking pan. Lightly run a decorating comb or fork on the surface of the meringue to create a ridge pattern, if desired.
  5. Bake in the preheated oven for 20 minutes or until golden brown.
  6. Remove from oven. Dust the top generously with confectioners’ sugar. Run a spatula along the edge of the Pan to loosen the meringue.
  7. Cover top with parchment paper. Invert pan to transfer the meringue to the lined baking sheet, Set it aside.

Directions for the Fillings:

  1. Place egg yolks in a double boiler and stir using a whisk ( make sure that the bottom of the pan on top is not touching the liquid in the double boiler. This will prevent the eggs from heating up quickly and turning it into scrambled eggs.)
  2. Add condensed milk and vanilla when eggs start warming up. Continue whisking gently until mixture thickens like a custard. Add butter one tablespoon at a time. And stir well until all ingredients are mixed well. Remove from the heat.
  3. Spread or pipe filling lenghtwise, on the center of the meringue. Lift the long end of the parchment paper and roll the meringue into a log shape, enclosing the filling. Make sure the filling is evenly spread so when you roll it, the log-shaped Meringue is also evenly formed.
  4. Tighten the Meringue roll and keep it covered with the parchment paper, until the custard cools off. Unwrap and chill prior to serving.

Tip: You can also use different flavors of your choice into your custard fillings. Masarap!