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Brazo de Mercedes

Brazo de Mercedes is another delicious Filipino dessert that is made of soft, pillowy meringue with rich custard filling rolled into a log, jelly-roll fashion. Learn the secret to get that perfect meringue with a super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about 30 minutes!brazo de mercedesThe name Brazo de Mercedes is Spanish that translates to Mercedes’ arm or to be more specific, arm of our Lady of Mercy and its origin dates way back when the Philippines was still a Spanish colony but the dessert itself is uniquely Filipino and although it is likened to the Spanish Brazo de Gitano (gypsy’s arm) but unlike it, Brazo de Mercedes does not use flour nor adds egg yolks in making the cake. The yolks are used to make the custard filling. 

Get ready to be surprised when you take your first bite of soft and foamy meringue that dissolves the instant it enters your mouth, it is like eating a piece of heaven literally…or at least a like piece of cloud. Learn the secret to get that perfect Brazo de Mercedes with meringue that has super fine foamy texture that easily melts in your mouth like magic! |

This is not the first time I made this delectable dessert, the one you see here is my third attempt. My first was 2 years ago for a friend’s birthday party and I could say it was a success based on how fast it was gone.

So yesterday I decided it is time to share this beautiful and yummy dessert on my blog.

I still have the paper where I wrote down the ingredients from my successful first try but apparently, I was too lazy to write the instructions down.

I thought to myself, no big deal I would just wing it from memory and what could be so difficult in making a meringue, right???

I was so wrong and that is why this here is my third attempt, the second was a total fail that I had to throw it away. The meringue was fine before I put it in the oven then suddenly, halfway through the baking time it was deflated from 1 inch thick to about half a centimeter when it was done! What did I do wrong? 

Learn the secret to get that perfect Brazo de Mercedes with meringue that has super fine foamy texture that easily melts in your mouth like magic! |

Tips on how to make the perfect meringue

So feeling shocked and disappointed with my meringue, I made a quick research and found out that it is very likely that it was due to the high-speed whipping of the egg whites that I did on that batch that caused the problem.

Beating the whites too fast will cause big and small bubbles to form and the big bubbles will burst while baking causing the meringue to deflate.

I made meringue several times before to use in other recipes like Frech Macarons and Sylvanas so I know the drill like using the clean, dry and grease-free bowl and utensils for example but I guess it is sometimes easy to forget the small details that make the difference between a success and a failure.  

Here are the other things I did to achieve this fluffy and super fine texture for my Brazo de Mercedes:

  • I used eggs that are at room temperature.  
  • Use eggs that are fresh if possible, they might not create as much volume as older (3-5 day-old) eggs, but they make a more stable meringue.
  • I only use metal or glass bowls for mixing. Plastic bowls could absorb fat and grease that can prevent or reduce the volume when beating the whites. 
  • Make sure your bowl and beaters are dry and clean.
  • Beat the egg whites for a minute or two at low-speed before adding the sugar and make sure it is added gradually, like a spoonful at a time and scattered not dumped.
  • Do not beat the whites at high-speed. Use medium high-speed until stiff peak forms or when it has the consistency of a shaving cream. 
  • I also placed another (empty) baking sheet on the top rack of my oven while the meringue is baking on the middle rack for the first 10 minutes then removed it and let it bake for another 5 minutes until the top is slightly and evenly brown. (Applies only to the electric oven using top and bottom heat.)

 You may also run a pastry comb or serrated knife on the surface of the meringue before baking for a little design. Only make sure to do it crosswise and not lengthwise (like I did on the photo below?) so it will not break when you roll it (like mine did but not shown in photo).Learn the secret to get that perfect Brazo de Mercedes with meringue that has super fine foamy texture that easily melts in your mouth like magic! |

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5 from 12 votes

Brazo de Mercedes

Learn the secret to get that perfect meringue with a super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about 30 minutes!
Print Rate
Course: Dessert
Cuisine: Asian,Filipino
Keyword: brazo de mercedes
Servings: 6 slices
Calories: 228kcal
Author: Bebs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



  • In a mixing bowl, beat the egg whites at low speed until foamy, it takes about 1 minute. Add the cream of Tartar and go on beating until soft peaks form.
  • Still at low speed, gradually add the sugar a tablespoon at a time. When all sugar has been added, turn speed to medium and beat for another two minutes then increase speed to medium-high and go on beating until stiff peaks form.
  • Preheat oven to 180°C.
  • Line a baking sheet with parchment paper then spray or brush it with enough oil. This will make it easier to remove the meringue from the parchment paper once it is baked.
  • Transfer the meringue to the lined baking sheet and use a spatula to spread evenly forming a rectangle that is about an inch thick. Bake for 15-20 minutes or until the top turns golden brown.
  • Meanwhile, prepare the custard by mixing the egg yolks and sweetened condensed milk in a small pan or pot. Cook the mixture over medium-low heat while continuously stirring until the texture thickens to a spreadable paste. Add the vanilla extract before removing from heat then let it cool down completely before spreading.
  • Remove the meringue from the oven and let it cool down for a few minutes. Generously dust the top of the meringue with powdered sugar using a fine mesh sieve. Take another parchment paper and place it on top of the meringue and then another baking sheet on top of that parchment paper.
  • Flip the trays so that the meringue is now on the other baking sheet with the bottom facing up. Peel the other (old) parchment paper. You should now see the white side of the meringue. Spread the custard evenly on top of it leaving about a centimeter at one of the long side uncovered.
  • Roll it, jelly-roll fashion, starting from the long side that is covered with filling. Brush off excess powdered.
  • Cut into desired serving size.


This recipe should be enough for 4-5 persons but can easily be doubled or divided as needed.
Nutrition Facts
Brazo de Mercedes
Amount Per Serving
Calories 228 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 166mg55%
Sodium 101mg4%
Potassium 221mg6%
Carbohydrates 34g11%
Sugar 33g37%
Protein 7g14%
Vitamin A 315IU6%
Vitamin C 0.8mg1%
Calcium 117mg12%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.
brazo de mercedes
My first attempt at Brazo de Mercedes




Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. I love your recipes. As a new baker, I get encouraged if I successfully get the recipe done.

    However, I am a visual type of learning. I’ve been craving for brazo de mercedez but couldn’t find a video of it. Would you have one?



  2. thanks for your recipe! i was able to do it but i’m having problem with storage. does the confectioner’s sugar really melt into the cake or do i have to set the fridge into a certain temperature to keep it looking the same way it did after dusting? it kinda bothers me that it’s got wet because of the moisture i don’t know how to work around it. thank you!

  3. Why does the powdered sugar melt on top of the brazo. I usually dust the meringue when it’s not warm anymore.

        1. I normally use the baking pan included when I bought my oven. It does not matter really if it is too big since you will just have to shape it in a rectangle with about an inch thick.

  4. 5 stars
    I’ve been following most of your recipes. I love them all. But this one is now my favorite.. I never thought that its easy as long as I follow your instructions. I usually read your advice before going to the recipe. Thank you! This deserves a 5 ⭐ rate. Do you also have the chocolate roll recipe like the one in Goldilocks?

  5. 5 stars
    Thank you for the recipe!!! Ever since I came across your recipe 3 weeks ago, I’ve made this every weekend and it turns out better than the previous week. I added evaporated milk, butter and calamansi on my custard though because I didn’t want it to be super sweet!

    1. Glad that you like our recipe and having great success with it, Melissa. I, too, usually use lesser sweetener, but some might complain that it is too bland but feel free to adjust it as you like.

  6. Tried it twice and it’s total failure. My meringue deflated. What number in the mixer should I beat the egg whites?

    1. If you have a 5-speed mixer then I won’t go up higher than 3. It might take longer but more stable. However, there are also other factors that can deflate your meringue. Try to lower the temperature of your oven and bake longer instead.

    2. One of the reasons why it deflates so much is because of the oven setting. Use the traditional setting in the oven and not the one with fan if you are using the electric one. I’ve done this twice until I figured out why it’s super flat when I took it out from the oven while it looked perfect inside. Hope this helps. 🙂

      1. Thanks for sharing your experience with fan-assisted oven, Jen. And you are right. You should never use a convection setting when baking unless it really asks for it. Additionally, avoid from opening the oven door while baking as it also alter the temperature inside the oven.

    1. I used the pan from my oven. No need for specific pan size because you just spread it into a rectangle with anout an inch thick.

    1. Try adding a teaspoon vinegar to the whites in place of cream of tartar. It not only stabilizes the meringue but also helps rid of the eggy smell.

      1. hi,
        can i clarify which one to use to remove the eggy smell? your reply only says a teaspoon.. but didnt say which one.. thanks 🙂

  7. 5 stars
    I was craving for this but was having a hard time buying one because of the current lockdown. I hesitated to try it, luckily I was able to pull it off perfectly! I am saving this recipe as one of my faves, thank you so much for sharing 🙂

  8. Just made this today. And it was a total disaster 😭💔 I was really hoping I could make it right on my first try. It was totally flat. Although I might have use a bigger baking sheet and spread it too thin.
    I was so excited because I was gonna give it to my husband’s boss. She’s been wanting to try my cooking/baking for a while now but she has lots or food allergies except dairy. I was very careful about it, I watched the meringue the whole time. Now my twin toddlers are eating it like there’s no tomorrow 😂 Anyway, I think the custard filling is too sweet. Is there any way to substitute it? Or lessen the sweetness? Thank you so much.

    1. Hi Syra, do not be discouraged. This is not the easiest to make, but totally worth it. Make sure that you spread the meringue an inch thick. Use low heat and bake longer to prevent it from deflating

  9. I’m craving for this. Can I prepare the meringue manually? I don’t have an electric mixer at the moment. I follow most of your recipes, btw. Thanks!

  10. Hi bebs!

    This is one of my favorite dessert ever and living abroad is so hard because I can’t find a store who sells this.

    My husband give me a gift, a stand mixer. So happy because I’m gonna try to make this.

    Yesterday I make one. A total fail 😭. The meringue deflated but the taste is on point. I bake it 20 minutes, maybe I overcooked it.

    Then today, I make one again but baked it 15 minutes. Though it’s more fluffier than the first but still deflates to half inch.

    I followed your instructions but still didn’t achieve like yours. What could I have done wrong, please help.

    1. Hi Lyzs, try to lower the speed when beating the whites. It will take longer but it should make a more stable meringue. Try also to lower the temperature of your oven and bake it a little longer.

    1. Hi Shiela, I see them sold commercially in a cake chiller so I guess if you can the same temperature it should work. I did try to refrigerate before. It was fine only that the powdered sugar coating started to melt.

  11. 5 stars
    Hi Mrs. Bebs, I used to love this stuff when I lived in the Philippines and your recipe tastes amazing! It has come out perfect every time I have made it and I’m shocked at how easy the recipe is! Thanks for sharing.

  12. 5 stars
    hi Ms. Bebs, I have tried few of your recipes and they all went perfect. I’m an avid fan of your website, hope you could also leave a comment in my website. I’ll tag you on some of my cooking’s from your site.

    1. Hi Anna, should work the same way, except you pipe the meringue individually into the molds leaving a space/hole in the middle to be filled with the custard after they are baked.

  13. Hi! I’m planning to try it this weekend. Just want to ask if the oven you used is ventilated or not. Tnx in advance for your reply and God bless😘

    1. Do you mean convection or fan-assisted? My oven has this feature but I do not use it to make Brazo de Mercedes. You do not want to dry it out, only to brown the top..

  14. 5 stars
    Hi Beb,
    I tried your recipe and it’s my first try on brazo as well. It came out well I only had trouble with rolling it. 😝 but I’m amaze how the meringue didn’t shrink after baking. Thank you. I only used fresh eggs and was very careful with my utensils and egg whites lols. Hopefully it will be as perfect as yours on my 2nd try. I think this will be a hit on parties. Thanks again.

  15. Hi Bebs,

    I just tried making this for the very first time and it was a complete failure. I did get the stiff peaks but when it came out of the oven at the temp and time, it looked undercooked. I cooled it off completely and when rolled , it completely broke apart. It was undercooked as suspected but still taste pretty good.

    When do you put ur cream of tartar in and the sugar? How long in between each addition of sugar? What should I have done differently?

    1. Hi Andrea, I use an electric oven with both top and bottom heat on. Gas oven could also work but it may take longer. But note that every oven works differently. I would suggest just baking it a little longer. If the top gets too brown, you can tent a foil over it… I add the sugar 1 tablespoon after the other…

      1. Hi,

        When baking do you recommend to turn on top and bottom heat like for cookies,brownies and breads? When should I use both heat? I usually just use the bottom.
        Hope you can reply as I am confused when using the oven ☺️

  16. Hello Miss Bebs,
    Just to let you know that i love your mamoon receipe .. i am so grateful about it.. once i tried and cant stop doing it for 2 weeks i think i did it like every other day .. family and friends love it… i wonder if you have a video made for brazo i keep checking yhe site but cant find one.. thank you !

    1. LOL! That is so great to hear Lorraine! Happy to know that our mamon recipe is such a success! I now have the Brazo de Mercedes on my video to-do list…

  17. Hi Bebs! It’s been my third failed attempt to make this brazo de mercedes. The first time I thought there might be a bit of fat in it. The second time Im pretty sure I used low-speed all the way.
    The third time around I Speed up my mixer, I used the highest speed on the last 3 minutes. First time that I saw the stiff peaks. But after taking it out from the oven it just deflated. Ive been using the 10-egg recipes. Imagine the waste, or the frustration cuz we still ate it. You’re probably right I should’ve justmax the speed up to medium (speed 5 on a 6-speed hand mixer??).
    But my important question is, around how many minutes do you have to beat before adding sugar. And around how many minutes before you actually stop beating and transfer it in the pan? Also, I noticed your pan is a bit small, but the pictures of your rolls look so thick and long. You said 22×16 cm, so that is like the square brownie pan. I used a 9×13 but that’s what ive seen in the other tutorials for 10 eggs.
    Please do help me as this is getting to be frustrating. I figure it’s suppose to be easy so i do not want to give up. It’s my husband’s request. Too bad there is no goldilocks around here.

  18. 5 stars
    Looks amazing! I tried to make Brazo once but failed; burnt and deflated *sigh*. I followed the instruction for baking it at 350F, middle rack for 20 mins but as I’ve said, wasn’t successful and I gave up after the first try. I can bake anything though except Brazo I guess lol.

    Do you happen to have YouTube vid of your Brazo de Mercedes recipe? I want to see you how exactly you make this gorgeous meringue! Can’t believe how thick that is..

    1. The secret is beating the whites at low to medium speed only…takes a while but it has a lesser chance of deflating or shrinking…I will make a video of it soon..

  19. Hello. I love this and the way you presented the instruction. I’ve try making it twice already. At first my meringue was flat when i took it out from the oven the second attempt the meringue was perfect in terms of it fluffiness but when rolled it some part cracked. What do you think is the reason why it cracks? Thanks

    1. Hi Jean, this is a common problem for this kind of meringue-cake because it is so delicate. Make sure that the meringue has completely cooled down before rolling. Second, running pastry comb or serrated knife on the surface of the meringue prior to baking can also help prevent this but make sure you fold across and not along the lines (not like mine on the top photo..see photo at the bottom).

  20. Hi, I love your recipe and have been using it everytime. I am just wondering though how do you prevent the top most to peel off after you roll the brazo? Thanks! ?

    1. Hi Mariel. The top should be dry once it is done and I sprinkle powdered sugar on the surface before I turn it around for rolling. Make sure you are using dry parchment or wax paper so it will not stick to it.

  21. This looks amazing, thank you for posting! Can’t wait to try it. I have one question though – do you know if I could transport this to a friend’s house? It would take ~30 mins to drive. Or is this a dessert that must be served immediately? I would ideally like to transport it fully assembled.

    Anyway can’t wait to make it!

    1. Tricky, I usually make it on the same day it will be served to avoid this problem actually. If it has not been assembled yet, then just place the meringue in a cool dry place covered with a parchment paper. The custard can be then put in the fridge. Just assemble it before serving. If it is already assembled, take it out of the fridge and try to tap the top dry with a paper towel if too moist then just sprinkle with powdered sugar.

    1. Hi Theresa, I spread it thick, like about an inch, and it retains its height even after baking. Note that this recipe is for a half roll, double it for a whole long one. But I suggest starting small until you master the process of making the meringue.

    1. I haven’t tried it personally (although, I’ve thought about it before) but I see some recipes doing it. So why not give it a go…you could give us an update how it goes. Or…you wait for me to try it (but I cannot say when…got a lot lined up ;-))

      1. 5 stars
        Hello Bebs and Olivia,

        Firstly, Thanks Bebs for posting this wonderful recipe. I have read numerous recipes of Brazo de Mercedes and I think this one is the easiest to follow.

        Olivia, to answer your question about substituting the sugar with Stevia, there won’t be any difference as to the texture and structure of the meringue. The rule is to use 2 tbsp of sugar for every egg white called for in the recipe. So, for this recipe, I used about 10 tbsp of Stevia powder. Then you’ll just do same, adding the sugar (or stevia) gradually to the egg white while whipping. Hope this helps.

        1. Thank you so much Pat! For the nice comment and for sharing your personal experience with using Stevia. You’re an angel! ????

  22. Hi !I followed your instructions. .and the meringue is quite fluffy in the oven..but once I remove from the oven it deflated. you know why? Did I remove too Soon.? Should I leave it in the oven longer before opening the door?

    1. Hi Gigi, I wrote exactly about that on the post because it happened to me as well. Just read it again. I also change the instructions on beating the egg whites a bit, electric mixers have different speed so I would say medium speed at max. I read that even the smallest speck of fat can also be the culprit so make sure your tools and utensils are clean, don’t use plastic bowls. Read this article for additional tips from Martha Stewart about making meringue. Although she refers to the hard meringue but some ofher tips are also applicable.

  23. Hi I tried baking this today and failed because I over baked the meringue. First 20 minutes of baking the meringue was still white so I was like ah why not bake it for another 20. Not sure how long it took before the top turned brown. Some parts of it was crisp and some had the soft consistency. So we just ended up dipping the merigue into the custard. Also not sure if it has something to do with the oven I used. I’m using an electric (convection) oven, and I noticed it bakes my stuff real slow. I’m a newbie in this field so any tips? ?

    1. Yeah, it could be tricky with ovens, believe me I also have problems when following other recipes and my oven won’t seem to cooperate. It could be a trial and error sometimes. You could try to turn up the heat a bit and see if that works. I would say, get to know your oven by trying different things and make a note for a specific recipe so you know next time what works. Goodluck and I hope this tip helps 🙂

  24. 5 stars
    Hi! By far, your Brazo is the best I’ve seen on the net.. Looks really delish too!
    Just wanted to ask, what is the size of the baking pan/sheet that you used?
    Thanks so much, more power to you and Happy New Year!

  25. 5 stars
    hi!. I tried your recipe the appearance was great. The filling taste great. But the meringue taste like raw eggs, and I can’t eat it. What do you think can do? Please help me.. Thank you!

    1. Hi Shirley, it could be that the meringue is not cooked enough. Try cooking it longer at lower temperature. All ovens are different so it is sometimes trial and error. If it gets too brown on top, try covering it by adding another baking tray on top rack above your meringue. You could also add more vanilla extract or lemon zest extract if you like. Tell me if this helps.

    1. Hi Carolyn, I usually just use the baking tray that comes with the oven. I like my meringue a bit thicker, so I do not spread it too much. I usually spread it into about 22x26cm square.

  26. Hi I attempted making this but my it always flop or flattened as soon it’s out in the oven. And it takes tough and eggy.

    1. Hi Emely, this also happened to me when I beat the whites at high speed. Start slow and gradually increase speed a bit but never use high speed. It might take longer but it usually works.

    1. Hi Theresa, depends how long you want to have it. This recipe makes only 6 slices but you can double it. But for trial purposes I would suggest to start small 😉

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