Brazo de Mercedes Cupcakes Recipe

In a pan off the heat (don't turn the stove on yet), put your egg yolk. Beat lightly and add all-purpose cream, vanilla essence, and salt. Mix then add condensed milk. Mix well and turn the stove on to low heat. Make sure to continue stirring to prevent scrambled eggs. When the mixture heats up a bit, add your cornstarch.

When your mixture reaches custard consistency (thick but still spreadable), turn off the stove. Remove pan from heat and add in your margarine or butter. Mix until completely melted, then set aside until you're ready to pipe the custard into your cupcakes.

For the meringue, preheat oven to 350 degrees F (170 degrees C). Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, whisk the egg whites on medium speed until foamy.

Add 1/4 teaspoon cream of tartar and continue whisking until soft peaks form.

Gradually (slowly and in small quantities at a time -- do not dump all the sugar in) add the sugar and whisk until you reach stiff peaks.

Once the meringue is ready, transfer it to a piping bag fitted with a large star tip (you can also use a large resealable bag with one of the corners cut off). Using a circular, upward motion, pipe the meringue into cupcake liners in a cupcake baking pan. (Meringue should reach about an inch over the top of the liner). Leave a small hole in the middle where you can fill the custard later.

Place the cookie sheet with your cupcakes into your pre-heated oven and bake for about 15 to 18 minutes or until the tops turn light brown.

Take out of the oven and allow to cool slightly. Once cooled, you can now pipe your custard in the middle.

 

Photo by Genelyn Gail Villarico DeGuzman