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Egg Whites – Egg whites of 7 large eggs
Cream of Tartar – ½ tsp
Sugar – 1 cup
Cornstarch – 1 Tbsp
Confectioners’ Sugar – ¼ cup
Brazo De Mercedes Filling – 2 ¼ cups
Preheat oven to 350° F
Lightly brush a 12” x 16” x 1” sheet pan with vegetable oil then line with parchment paper. Set aside.
Pour egg whites, cream of tartar and cornstarch in a mixing bowl with wire whip attachment. Mix for 30 seconds at low speed to blend ingredients.
Switch mixer to high speed and beat egg whites. Gradually add the sugar in a steady stream and continue beating for 4 minutes, or until medium peaks are formed.
Pour meringue onto prepared sheet pan and spread evenly. With a decorator’s comb, level off the meringue, to create a wavy design.
Bake the meringue in the center of the oven for 28 to 30 minutes.
Once the meringue is baked, remove from pan and transfer immediately over a piece of cheesecloth that has been dusted generously with confectioner’s sugar. Ensure that the portion of the meringue with the wavy design lies on the cheesecloth.
Spread 1 ½ cups of Brazo De Mercedes filling onto the bottom half of the meringue and roll the meringue. Arrange it on a plate and cover both ends with the remaining Brazo De Mercedes filling.
Brazo De Mercedes filling recipe:
Ingredients – Measurements:
Condensed Milk – 1 cup
Evaporated Milk – ¼ cup
Egg Yolks – Egg yolks of 5 large eggs
Lemon Rind – 1/8 tsp
Salted Butter – 2 tbsp
Combine condensed milk, evaporated milk, egg yolks and lemon rind in the upper pan of a double boiler. Whisk together to blend the ingredients.
Place the pan on the lower pot of the double boiler filled halfway with water and set over medium fire.
Cook the filling until it attains medium consistency. Add the butter and stir until it melts and blends into the filling.
Transfer the filling to another bowl and allow to cool over a bowl of cold water.