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!The 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.
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?
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).
Printable Recipe
Brazo de Mercedes
Ingredients
- 5 large eggs - separated
- ⅓ cup + 1 tablespoon sugar
- ½ teaspoon cream of Tartar
- 7 oz (half of a can) sweetened condensed milk
- 1 teaspoon vanilla extract
- powdered sugar - for dusting, sifted
- vegetable oil - for greasing
Instructions
- 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.
Notes
Nutrition
Abby says
Thank you for your recipe. Ive tried making this a number of times and my meringue seems to always deflate 🙁 Ive read through your comments and your tips and ive done everythng to try and prevent it but allas i still fail. Any other tips please? Thank you!
Bebs says
Preheat your oven and try to use lower temperature but longer baking time.
Kimberly Yu says
This recipe is fool proof! I just wanted to ask how you keep the outer part of the merengue dry enough so the powdered sugar doesn't glaze? Thanks so much!
Bebs says
Actually depends on how humid or dry your surrounding is.
Joel Rodriguez says
Amazing!
Bebs says
Thank you...
Arjay Roderno Crucena says
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?
Thanks.
-Arjay
Bebs says
Already on my list..
RVL says
What size baking sheet did you use?
chi says
sorry i saw the comment below, mine was alright outside the ref. it melted when i stored it in the fridge.
chi says
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!
Lara says
Why does the powdered sugar melt on top of the brazo. I usually dust the meringue when it’s not warm anymore.
Bebs says
Hi Lara if your place is humid and warm then the sugar will absorb the moisture in the air and will melt.
Lara says
For 5 eggwhites, what size of baking pan fid you use?
Bebs says
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.
ANNAROSE says
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?
Bebs says
Happy that you like our recipes. Since you asked for the Chocolate Roll Cake I will add it to our list.
Sandy says
Is this recipe for Brazo gluten free
Bebs says
It is made up of eggs, milk, and sugar. No grains in this recipe.
Melissa says
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!
Bebs says
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.
Joan says
If I cut down on the sugar, will it affect the consistency of the meringue?
Bebs says
Hi Joan, it could if you cut too much.
Irene says
Tried it twice and it’s total failure. My meringue deflated. What number in the mixer should I beat the egg whites?
Thanks
Bebs says
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.
Jen says
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. 🙂
Bebs says
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.
Abby says
Can I make it brazo de Mercedes in a cup?
Bebs says
I haven't tried it, but I guess it should work the same way.
Abi says
Hi,
Can you please tell me the recipe for your custard filling. Can’t access it on your site. Thanks.
Abi
Bebs says
Hi Abi, it is included in the recipe. Just read the instructions and you will know.
Vilfa Alonsagay says
Hi, May I know the estimate size of your meringue in the pan? Thanks
Bebs says
About 10x7 inch.
Pamela Tolentino says
Hi!! What size baking sheet did you use?
Bebs says
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.
Sheen says
What size And brand of baking pan did you use?
Bebs says
I just use the pan that comes with my oven. It is big enough and there are a lot of space leaft around it.
Rizza says
Hi, is there anything to use or add in the meringue mixture to remove the eggy smell? Thanks
Bebs says
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.
ces says
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 🙂
Bebs says
I meant vinegar, Ces.
Lucy says
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 🙂
Bebs says
Thanks, Lucy! Happy that you liked our recipe.
Syra says
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.
Bebs says
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
Lovely says
How to do the design of your brazo mercedes?
Bebs says
Hi Lovely, I run a scraper with a serrated edge over the surface before baking. You can also use a fork.
Jaizel says
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!
Bebs says
HI Jaizel, of course, you can do it manually but be prepared for serious muscle work. Glad you are enjoying our recipes.
Lyzs says
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.
Bebs says
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.
Sheila Marie Hoffman says
Can I make this a day before and will it be good by putting inside the refregirator?
Bebs says
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.
Taylor Blomquist says
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.
Bebs says
That's great Taylor! Happy to hear that is always a success and believe me it is not a small feat to make perfect all the time so kudos!
Haagen Dazs says
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.
Anna says
Hi.. is there a change in process when I'll make this as cupcakes
Bebs says
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.
Claire says
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😘
Bebs says
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..
Cathy ROXAS says
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.
Bebs says
Hi Cathy, glad that it worked out very well on your first try. Yes, the rolling part needs a bit of experience, same with me too! 😉
Andrea says
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?
Bebs says
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...
Kathie B. says
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 ☺️
Bebs says
Hi Kathie I just use both top and bottom heat. No worries, I am also sometimes confused with the different oven functions...
Lorraine says
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 !
Bebs says
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...
Bel says
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 22x16 cm, so that is like the square brownie pan. I used a 9x13 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.
Neri says
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..
Bebs says
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..
Ma. Jean Moore says
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
Bebs says
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).
Mariel says
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! ?
Bebs says
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.
Joan kwok says
I wanna try your brazo.
KS says
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!
Bebs says
It should be fine to transport after making it. The problem usually is once it is refrigerated, the outer layer becomes moist.
Olive says
Is it ok not to refrigerate the brazo for over night because i dont want the top to carmelize?
Bebs says
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.
Theresa says
Hi Bebs,
Just wondering how you make your meringue thicker? Is it the size of the pan?
Bebs says
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.
Kristine says
Hello. What kind of oven did you use when you baked Brazo de Mercedes? Gas or electric? Thanks! 🙂
Bebs says
Hi Kristine, I use an electric oven. ????
Olivia says
Hi Bebs,
I was just wondering what will be the effect on the meringue if I substitute the sugar with stevia?
Thanks,
Olivia
Bebs says
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 ;-))
Pat says
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.
Bebs says
Thank you so much Pat! For the nice comment and for sharing your personal experience with using Stevia. You're an angel! ????
Gigi says
Hi !I followed your instructions. .and the meringue is quite fluffy in the oven..but once I remove from the oven it deflated. ..do you know why? Did I remove too Soon.? Should I leave it in the oven longer before opening the door?
Bebs says
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.
Lei says
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? ?
Bebs says
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 🙂
Mya says
Sorry, Bebs, didn't really read all the comments.. 😀 thanks heaps though.. <3
Mya says
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!
Bebs says
Thanks for the comment Mya, please refer to a previous comment about the same question. 🙂
Shirley says
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!
Bebs says
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.
Carolyn Rosiene says
For 5 eggs, what size pan do you recommend?
Bebs says
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.
Emely says
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.
Bebs says
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.
Theresa says
I was just wondering if 5 eggs are enough...some sites I see they used 10 egg whites and yolks.
Bebs says
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 😉
Azon says
Hi, may I please know the size of pan for using five eggs?
Bebs says
You can use any large flat sheet just do not spread it thin, about an inch to 1 1/2 inch thick will make about 8x8in square.