BRAZO DE MERCEDES

INGRIDIENTS:
1.) MERINGUE:
16 PCS. EGG WHITES
1 TSP. CREAM OF TARTAR
1 ½ CUPS WHITE SUGAR

2.) FILLINGS: FILLING PROCEDURES:

1 CUP EGG YOLK
1 CAN CONDENSED MILK
¼ CUP UNSALTED BUTTER
¼ TSP. VANILLA POWDER (EX2 BRAND)
PUT ALL INGREDIENTS IN SAUCE
PAN AND COOK IN A BOILING WATER
AT MEDIUM HEAT AND CONTINUOUS
STIIRING UNTIL IT THICKENS.

(1 RECTANGLE PAN – 18” X 13” x 1”)

PROCEDURE FOR BRAZO DE MERCEDES:

1.) PRE-HEAT THE OVEN TO 180°C, BRAISE THE RECTANGLE BAKING PAN WITH
SHORTENING PLACE THE PARCHMENT PAPER RECTANGLED) SET ASIDE.
2.) IN THE LARGE BOWL OF STANDING MIXER, STIR EGG WHITE AND CREAM OF
TARTAR.
3.) BEAT ON A HIGH SPEED
4.) ONCE FOAMY, GRADUALLY ADD SUGAR, CONTINUE BEATING ON HIGH SPEED
UNTIL STIFF PEAKS FORMS.
5.) POUR MERINGUE ONTO PREPARED SHEET PAN AND SPREAD EVENLY. WITH
DECORATOR’S COMB, LEVEL OFF MERINGUE TO CREATE A WAVY DESIGN
6.) BAKED IN PREHEATED OVEN AT 170°C FOR 20 MINUTES.
7.) ONCE BAKED, LET IT REST IN THE OVEN FOR ABOUT 5 MINUTES BEFORE
TAKING OUT TO PREVENT TOO MUCH DEFLATION.
8.) DUST WITH CONFECTIONARY SUGAR ON TOP TO PREVENT FROM STICKING.
9.) LAY PARCHMENT PAPER ON TOP THEN FLIP UPSIDE DOWN.
10.) SPREAD THE FILLING EVENLY LEAVING SOME SPACE AT THE BOTTOM.
11.) START ROLLING AWAY FROM YOU USING THE PARCHMENT AS A GUIDE.
12.) CUT BOTH ENDS WITH A SHARP KNIFE.
13.) IT DEPENDS ON YOU TO DEVIDE INTO PIECES.

OVEN TEMPRATURE: 160°C - 170°C

BAKING TIME: 20 MINUTES