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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 7/21/09 to Kitchen Goddess

BRAZO DE MERCEDES ( Rolled Meringue with Egg Yolk Filling)

Ok, let us start with a humor. for me folks this is not the most flattering name for a dessert. It looks like a sagging upper arm of a mother or aunt where the skin is kinda pulpy and soft, which really shows that it has never seen a gym.;) But this recipe has been the most liked recipe in the Philippines and my mother liked it well. I've never been so into this food until recently that i have tasted one from a good bakery near our place. I had my husband ate a portion & liked it. Enjoy!

BRAZO DE MERCEDES ( Rolled Meringue with Egg Yolk Filling)

BRAZO DE MERCEDES ( Rolled Meringue with Egg Yolk Filling)


8 egg yolks
300ml (1 1/4 cups) condensed milk
2 table spoons butter
1 tablespoon white, refined sugar
Zest of 1 lemon

8 egg whites
1 teaspoon cream of tartar
250g(1 1/4 cops) white refined sugar
1 teaspoon almond extract ( optional)
1/4 - 1/2 icing (confectioners') sugar

Serves 8-10
Preparation time: 50mins
Cooking time: 10mins


1. To make the filling, mix egg yolks and condensed milk in a double boiler. Simmer, stirring constantly until almost thick, about 20 minutes. Add the butter and sugar and continue stirring for 5 more minutes.

2. Fold lemon zest into mixture. Continue stirring over simmering water until orange in color and thick, about 5 to 10 more minutes. Remove from heat and set aside.

3. To make Meringue, beat egg whites and cream of tartar in large bowl of an electric mixer until soft peaks start to form. Gradually, add the sugar and almond extract, if desired, and continue beating until stiff peaks form, about 10mins, do not overbeat.

4. Preheat oven to 190C (375F). Line a greased baking tray with waxed paper and grease waxed paper well. Sprinkle icing sugar on greased waxed paper. Spread the egg white mixture on the paper, covering it entirely. Bake until top is brown, about 10minutes.

5. Have another greased baking tray ready. Line with greased waxed paperas before. Invert the egg white meringue onto this waxed paper so that brown side is below.

6. Spread egg yolk filling on the egg white meringue. Fold one side of the meringue towards the middle, then fold other side over to enclose filling completely. Dust with icing sugar.