Brazo de Mercedes Cups Recipe

In a sauce pan, combine egg yolks and condensed milk over low heat. Stir regularly as it cooks for about 30 to 40 minutes or until thick consistency. Add vanilla extract before turning it off. The mixture will thicken into a spreadable paste. Transfer custard into a bowl and cover with wax paper until ready to use.

In a bowl, combine egg whites and cream of tartar. Using an electric mixer, beat at low speed. As the egg whites start to turn opaque and begin to fluff into a thick foam, gradually add the sugar in small amounts and continue to beat while gradually increasing the speed of the mixer until stiff peaks form. (The whipped whites will be smooth and glossy, with no sugar granules.) 

Once the meringue is ready, transfer it to a piping bag fitted with a large star tip (You can also use a large Ziploc bag with one of the corners cut off). Using a circular, upward motion, pipe the meringue into 7-cm paper cup liners, piping the meringue about an inch over the top rim of the cupcake liner. Leave a slight gap in the middle which you can fill with custard later.

Arrange meringue cups in a 12.5" by 17.5"-inch baking tray and bake in a 350 degree F/180 degree C preheated oven for 12 minutes. Once baked, turn off the oven leave the meringue cups inside for 15 minutes to prevent them from shrinking. Cool completely.

Once the custard is completely cooled, transfer it to a piping bag with large star tip. Pipe the filling into the center of the meringue cups.

Using a sifter, dust the brazo de mercedes cupcakes with powdered sugar.

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