Brazo de Mercedes Recipe (Meringue Roll with Custard)

Step 1: Preheat oven and prep the pan

Preheat the oven to 350°F (175°C).

Line a half sheet pan (18x13 inches) or jelly roll pan (15x10 inches) with parchment paper, leaving some overhang on the sides so it is easier to lift later.

Lightly grease the parchment with baking spray to help keep the meringue from sticking. Set aside.

Step 2: Separate the eggs

Carefully separate 12 eggs.

Place the whites in a large, clean mixing bowl for the meringue. Make sure there is no yolk, oil, or water in the egg whites, or they may not whip properly.

Place the yolks in a medium heatproof bowl for the custard.

It helps to use three bowls. Crack and separate each egg over a small bowl first.

If the white is clean, pour it into the large mixing bowl and add the yolk to the heatproof bowl.

Step 3: Make the custard filling (yema)

In a heatproof bowl, combine:

• 12 egg yolks
• 1 cup condensed milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• a pinch of salt
• zest of 1 lemon
• 1 tablespoon lemon juice

Whisk until smooth, then set the bowl over a pot of simmering water.

You can also use a heavy-bottomed pot if you want to cook it faster. Just keep the heat low and stir constantly so the custard does not curdle.

Stir now and then so the custard stays smooth and doesn't curdle. After about 30 minutes, it should thicken.

You'll know it's ready when you lift the whisk and the custard falls slowly in a thick ribbon. It will thicken more as it cools.

Turn off the heat, then stir in 2 tablespoons butter until melted. The custard should look smooth and glossy.

Set it aside to cool while you make the meringue.

Step 4: Make the meringue

Start beating 12 egg whites on medium-low speed to build small, stable bubbles.

Once they look foamy, add 1 teaspoon of cream of tartar to stabilize the meringue.

Increase the speed to medium-high and slowly add ¾ cup of sugar.

Adding it a little at a time helps it dissolve better and keeps the meringue from deflating.

Then, add 1 teaspoon of vanilla extract and 2 tablespoons of cornstarch.

Keep beating on medium-high speed until stiff peaks form. The meringue should look glossy and hold its shape when you lift the beaters.

Do not overbeat, or it can turn grainy and harder to spread.

Step 5: Spread the meringue

Transfer the meringue to the prepared baking sheet and spread it into an even layer using an offset spatula or the back of a spoon.

Try to keep the thickness even so it bakes evenly.

If you like, you can run a fork or pastry comb across the top to make light ridges. It's optional though - a smooth top works just as well.

Step 6: Bake the meringue

Bake at 350°F (175°C) for 20 to 25 minutes, or until the top is lightly golden.

Turn off the oven and leave the meringue inside with the door slightly open for about 10 minutes.

This helps it cool more gently and lowers the chance of cracking or collapsing.

Step 7: Roll the meringue

Once the meringue is cool enough to handle, but still warm, sprinkle a generous amount of powdered sugar on top to help prevent sticking.

Place a new sheet of parchment paper, the same size, on top of the meringue.

Gently flip it over using another baking sheet, a cutting board, or your hands for support. Then carefully peel off the parchment it baked on.

Starting from the long side, roll the meringue using the new parchment to help guide it.

Then unroll it while still warm and let it cool flat. This helps prevent cracks when you roll it again later with the filling.

Step 8: Fill the meringue

Give the cooled custard a quick stir to smooth it out.

Spread the custard over just half of the meringue, starting from one long edge and leaving about a 1-inch border at that edge.

This helps seal the roll and keeps the filling from spilling out.

Roll the meringue into a log, starting from the filled side. Use the parchment to help lift and guide it. A few small cracks are fine.

If you like, trim the ends for a cleaner look. Place the roll seam-side down on your serving plate.