Brazo de Mercedes Recipe (Meringue Roll with Custard)
A soft meringue roll with a rich, creamy custard filling.
Servings 10
Calories 272kcal
Cost $6-$8
Equipment
- Mixer
- Half sheet pan (18x13 inches) or a jelly roll pan (15x10 inches)
- Parchment paper
- Double boiler (or a heatproof bowl over a pot)
- Fine mesh sieve or strainer
Ingredients
For the meringue
- 12 egg whites room temperature
- 1 teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons cornstarch
- ¼ cup powdered sugar for dusting
- Baking spray
For the custard filling
- 12 egg yolks
- 1 cup condensed milk more to taste
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
- Zest of 1 lemon sub: lime or dayap
- 1 tablespoon fresh lemon juice sub: lime juice
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, leaving some overhang on the sides. Lightly grease the paper.
- Separate 12 eggs. Place the whites in a large, clean mixing bowl and the yolks in a medium heatproof bowl.
- In the heatproof bowl, whisk together the 12 egg yolks, 1 cup condensed milk, 2 tablespoons cornstarch, 1 teaspoon vanilla, a pinch of salt, lemon zest, and 1 tablespoon lemon juice. Set over simmering water.
- Cook, stirring often, until thickened. It’s ready when it falls in a thick ribbon. Stir in 2 tablespoons butter until melted and smooth. Let cool.
- Whip the egg whites on medium-low until foamy. Add 1 teaspoon cream of tartar. Increase to medium-high and gradually add ¾ cup sugar. Add 1 teaspoon vanilla and 2 tablespoons cornstarch. Beat until stiff, glossy peaks form.
- Spread the meringue evenly on the prepared baking sheet. Bake for 20 to 25 minutes, until lightly golden. Turn off the oven, leave the door slightly open, and let it rest inside for 10 minutes.
- Dust the top with powdered sugar. Place a new sheet of parchment on top, then gently flip onto a flat surface. Peel off the original parchment.
- With the new parchment still attached, roll the meringue from the long side, then unroll and let it cool flat.
- Spread the custard over half of the meringue, leaving about a 1-inch gap at the edge. Roll it up from the filled side, using the parchment to help guide it.
- Place seam-side down on a serving plate. Dust with powdered sugar, if you like. Chill for 1 hour before slicing.
Notes
- Eggs: Separate while cold, then let the whites come to room temperature for better volume.
- Cream of tartar: Helps keep the meringue stable. Lemon juice or white vinegar also work.
- Cornstarch: Helps keep the meringue stable and thickens the custard.
- Butter: Makes the custard smoother, but you can leave it out.
- Keep yolk out of the egg whites.
- Cook the custard until thick and smooth.
- Beat the meringue to stiff peaks, but do not overbeat.
- Spread the meringue evenly.
- Roll while still warm, then unroll it.
- Chill before slicing.
- Chill before slicing.
- Store in the fridge for 2 to 3 days.
- Serve cold or slightly chilled.
- Do not freeze if possible.
Nutrition
Calories: 272kcal | Carbohydrates: 39g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 244mg | Sodium: 124mg | Potassium: 248mg | Fiber: 0.03g | Sugar: 35g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg