Monday, December 12, 2016

Brazos the Mercedes

After a long hiatus of my oven (and mixer) due to laziness, I have decided to do some chaos in kitchen.  We have been craving for brazos de Mercedez and even bought a commercial one from Red Ribbon.  So I decided to make one suiting my taste.  I would like to share with you the recipe I used for my Brazos de Mercedez.  Enjoy everyone.


For the meringue:
8 egg whites
1 cup refined sugar
1 tsp Cream of Tartar (CoT)
1 tsp vanilla

For the yema filling:
8 egg yolks
1 can condensed milk (330ml)
1 can water (330 ml)
1 tsp vanilla


To make the meringue:
1. Preheat oven to 350 F.
2. In a clean and dry bowl, whip in high speed the egg whites.
3. Gradually add refined sugar while mixing.  Continue mixing until soft peaks.
4. Add in Cream of Tartar following the vanilla.
5. In a cookie sheet, line a baking sheet and grease the surface.
6. Place the meringue on the cookie sheet and spread evenly with a spatula.
7. Bake for 20-25 minutes or when the top begins to brown.
8.  While waiting to cook, start with the yema filling.

To make the yema filling:
1. Combine ingredients.
2. Cook over a double boiler until thick.

To assemble:
1.  Remove meringue from the oven and cool.
2.  Dust confectioners sugar and place wax paper on top.
3.  Place a new and clean baking tray of similar size on top and flip the meringue.
4.  Remove the old wax paper.
5.  Put filling and roll slowly to avoid breakage of meringue.

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