Brazo de Mercedes or Mercedes Arm is a classic Filipino dessert made of fluffy meringue and creamy yema filling. Give the recipe a try; it's easier to make than you think!
![Brazo de Mercedes on a white platter](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-1.jpg)
Brazo de Mercedes is a jelly roll made with a pillowy meringue wrapped around a rich custard filling. Also called Mercedes' arm, this Filipino dessert dates back to Spanish colonial times when builders used egg whites for mortar and plaster, and household cooks turned egg yolks into various delicacies such as yema to prevent waste.
![eggs, condensed milk, lemon, sugar](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/Brazo-de-mercedes.jpg)
This dessert has two components, the meringue, and the yema filling. It might seem like a highly complex recipe, but it's actually a pretty simple cake to make.
Just read the tips and guidelines in the post, and you'll breeze through the process like a pro.
![yema in a white bowl](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-6.jpg)
Yema ingredients
- Egg yolks- separate the yolks from the whites while the eggs are still cold because the yolks are firmer and are less likely to break. However, bring the egg whites to room temperature before beating them into a meringue for better volume.
- Sweetened Condensed milk- cook with the yolks to make the custard filling
- Vanilla extract- enhances the flavor.
- Lime or lemon zest- cuts through the richness, adding a hint of citrus flavor
Meringue ingredients
- Egg whites- while the eggs are easiest to separate when cold, it's best to have the egg whites at room temperature when beating into a meringue for better volume.
- Cream of tartar- stabilizes the egg whites, helps the meringue hold shape, and prevents weeping.
- Superfine sugar- also called caster or ultrafine sugar; this sugar works best for meringue as the granules dissolve quicker, preventing overbeating, and dissolve better, leaving no gritty texture
- Powdered sugar- also known as icing or confectioner's sugar
![eggs and condensed milk cooking in a double boiler](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-4.jpg)
Making the yema
- Combine the ingredients until well-blended BEFORE placing on the flame, as the heat can cook the yolks into scrambled eggs and turn the mixture lumpy.
- For a silky and smooth texture, cook the custard mixture low and slow. High heat can curdle the yolks.
- Tend to custard and stir regularly to prevent lumps. Cook in a double boiler for a more gentle heat.
- Cook the custard until thick but spreadable. Remember that the mixture will continue to thicken as it cools.
- Lightly press plastic film on the surface of the cooked yema to keep it from drying out.
![beaten egg whites in a stand mixer](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-5.jpg)
Making the meringue
- Older egg whites create more volume, but fresh eggs have a more stable foam.
- Let egg whites stand at room temperature for about 30 minutes before beating for maximum volume.
- Avoid aluminum bowls, as they can turn egg whites into gray or plastic bowls, which usually have hidden traces of fat or grease that can spoil the meringue and keep it from stiffening up. Chefs prefer to use copper bowls as the chemical reaction between copper and the egg whites produces a more stable foam, but if you don't have one, a stainless or glass bowl is okay.
- Use very clean and dry bowls and beaters. Fats or any residue can affect the eggs' volume and cause the meringue to deflate.
- Make sure no traces of yolk get into the whites, as they will not expand properly. Crack the eggs on the counter and not on the edge of the bowl to reduce the chance that a shard of the shell will puncture the yolk.
- Add the sugar gradually to the egg whites so they don't lose volume.
- Do not overbeat! You know they have reached stiff peaks when the whipped whites no longer slide around when the bowl is tilted. Properly-whipped egg whites should look shiny and moist.
![baked meringue for brazo de mercedes](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-7.jpg)
Frequently Asked Questions
Why did my meringue deflate?
Sugar not only sweetens the meringue but also gives it a sturdier structure. Use superfine sugar and add to the egg whites gradually.
Beating the egg whites too quickly or at too high a speed can form unstable air bubbles, which can collapse. Whip the egg whites at low speed until they become foamy, then increase to medium speed.
The acidic cream of tartar helps create a more stable foam. Add cream of tartar or an acid such as lemon or vinegar to help the meringue hold shape and to keep it from weeping.
Why did the top crack during baking?
The egg whites were probably beaten at high speed. Whisk at medium speed with an electric mixer.
The meringue was baked at a high temperature or cooled too quickly. To prevent cracks, leave the meringue in the oven (turned OFF) after baking to cool slowly.
What causes beading?
Beads of moisture may sometimes form on the baked meringue's surface, which often results from overcooking. Check the meringue at the minimum baking time to prevent over-baking.
Sugar hasn't fully dissolved before baking, which can melt and seep out on the surface. Use caster or superfine sugar, as the tiny crystals dissolve more quickly. Add the sugar gradually and not all at once during whipping to give it time to dissolve. Check the meringue with your fingers to feel for any grittiness.
What causes weeping?
Liquid can seep out of the meringue and pool at the base, and this usually results from over-whisking the egg whites.
Underbaking can also cause the baked meringue to weep as too much liquid is left in the meringue. Check if the meringue is baked completely; you should be able to lift it from the tray without sticking.
Cornstarch helps stabilize the meringue and prevents weeping by absorbing the excess liquid. A tablespoon of cornstarch mixed with the sugar can be helpful, especially in hot, humid weather when there's extra moisture in the air.
![assembling brazo de mercedes](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-3.jpg)
Baker hacks
- Don't have caster sugar? You can easily make some by running granulated sugar in a food processor or blender until super fine!
- To make decorative ridges, run a pastry comb, serrated knife or the tines of fork crosswise on the surface of the meringue before baking.
- Use a fine-mesh to sprinkle the powdered sugar.
![slice of brazo de mercedes on a white plate](https://www.kawalingpinoy.com/wp-content/uploads/2014/07/brazo-de-mercedes-2-1.jpg)
How to serve and store
- Brazo de Mercedes is a delicious dessert that's sure to impress. Allow to cool completely and slice into serving portions to enjoy.
- To store, cover the ends of the roll with wax paper to keep it from drying out. Place in a cake box or container with a lid and refrigerate.
Ingredients
For the Custard Filling
- 10 egg yolks, beaten
- 1 can (14 ounces) condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon or calamansi zest
For the Meringue
- 10 egg whites
- 1 teaspoon cream of tartar
- 1 cup superfine sugar
- ¼ cup powdered sugar
Instructions
- In a bowl, combine egg yolks, milk, vanilla extract, and lemon zest. Stir until well-blended.
- Place in a double boiler and cook, stirring regularly, for about 30 to 40 minutes or until mixture thickens into a spreadable paste. Transfer custard into a bowl and cover with wax paper until ready to use.
- Preheat oven to 350 F.
- 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 grains.
- Line a 14 x 16 baking sheet with parchment paper and lightly grease the surface of the paper. Set aside.
- Transfer meringue onto the prepared baking sheet and, using a spatula, spread evenly across into about ¼-inch thick.
- Bake in the oven for about 20 minutes or until the meringue is set and the top has turned light brown. Remove from oven and allow to cool.
- Using a fine-mesh sieve, light dust top of the meringue with powdered sugar.
- Place another layer of greased wax paper and another baking sheet over the meringue. Gently invert the meringue onto the new baking sheet and peel the wax paper on top.
- Spoon custard on top and spread evenly on the cooked meringue, leaving about ¼ without filling.
- Starting on the filled side, carefully roll meringue into a log.
- Cover both ends of the Brazo de Mercedes with wax paper and chill in the refrigerator for about 1 hour.
- To serve, cut into desired thickness.
Notes
- Combine the ingredients until well-blended BEFORE placing on the flame, as the heat can cook the yolks into scrambled eggs and turn the mixture lumpy.
- For a silky and smooth texture, cook the custard mixture low and slow. High heat can curdle the yolks. Tend to custard and stir regularly to prevent lumps.
- You can make the yema in a double boiler for a more gentle heat.
- Cook the custard until thick but spreadable. Remember that the mixture will continue to thicken as it cools. Lightly press plastic film on the surface of the cooked yema to keep it from drying out.
- Older egg whites create more volume, but fresh eggs have a more stable foam.
- Let egg whites stand at room temperature for about 30 minutes before beating for maximum volume.
- Avoid aluminum bowls, as they can turn egg whites into gray or plastic bowls, which usually have hidden traces of fat or grease that can spoil the meringue and keep it from stiffening up. Chefs prefer to use copper bowls as the chemical reaction between copper and the egg whites produces a more stable foam, but if you don't have one, a stainless or glass bowl is okay.
- Use very clean and dry bowls and beaters. Fats or any residue can affect the eggs' volume and cause the meringue to deflate.
- Make sure no traces of yolk get into the whites, as they will not expand properly. Crack the eggs on the counter and not on the edge of the bowl to reduce the chance that a shard of the shell will puncture the yolk.
- Add the sugar gradually to the egg whites to avoid losing volume.
- Do not overbeat! You know they have reached stiff peaks when the whipped whites no longer slide around when the bowl is tilted. Properly-whipped egg whites should look shiny and moist.
Video
![YouTube video](https://i.ytimg.com/vi/8jDmEmFVFzc/hqdefault.jpg)
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
izay says
I made it today and everything was ok except when making the custard maybe the given time was too long..i did mine for 20mins and when it cooled i cant spread it..it was very stiff..i had to reheat it in the microwave..it will be judge later😄 thank you for this!
Lalaine says
Hello Izay
I am sorry you had a bit of trouble with the custard/yema part of the recipe. It usually takes mine 30 to 40 minutes as I cook the mixture over low heat. The cook time I provide are close approximates and may vary depending on many factors such as the temp you use or even the ambient temperatures in the kitchen. As the recipe states, cook until mixture thickens into a spreadable paste.
I am glad you were able to fix the problem. 🙂
Eidy Monteclaro says
Hello, thank you for adding me to this link. I love Filipino desserts& since I live in Kansas now there are no Filipino bakeries here. So when I visit my family in San Diego I stock up on desserts from Red Ribbon or Goldilocks. I want to learn how to make filipino desserts, especially leche flan, that is my husband's favorite & fruit salad which I learned how to make from my Mom. I may email you to let you know how my experience is. Thanks again!
Love says
Hello po.. Tanong ko lang po paano po ba para hindi masunog yung top nang meringue. Kasi pag wala pong cover na foil sa top nang baking pan ko po, nasuusunog yung aking meringue or even cakes na niluluto ko.
Angel Fame Dabi says
E check mo ung temperature ng oven mo..nagluto kmi sa school, wla ring cover ung baking sheet...d nmn nasunog...then check mo ung time..baka na over cooked kya nasunog...kuha ka ng toothpick..tusukin mo ung meringue, f wlang sumama na part sa toothpick, luto n yon...
Shonali says
Is the smell of the eggs too strong? My family is vegetarian, they eat eggs but hate it's smell. I haven't made this dessert yet, can you please tell me if there's a way to get rid of the smell?
Lalaine says
Hello Shonali
I don't think there will be any strong "egg" smell what with the condensed milk and other ingredients added in. I am not sure, though, how to remove "egg" smell from food 🙁
jaybe says
add lime zest
Lalaine says
Thanks, Jaybe, for the tip 🙂
Jowena Gauna says
Hello Lalaine!
I tried this once, but the meringue smells like eggs. I don't know what went wrong but I followed all the steps.
Is it normal? Thanks
Pampangalady101 says
It happened to me before, it means you need to put more cream of tartar and sugar
Carolyn Pe says
My meringue was very puffy in the oven and when I took it out, but it collapsed and flatten while cooling. Any tips?
Lalaine says
Hi Carolyn
Meringue usually deflates due to sudden change in temp. When it's cooked, turn off the oven and take the meringue out when it's cooled. Hope this helps 🙂
anna lea says
It has something to do with the egg. The freseher the egg, the better. Dont use eggs that has been in.the fridge for a long time. Once you separated the yolk and the white, dont let the white stand too long.
Bing says
Hi po my question is like of mitz ask..nag crack kc yong meringue when it is rolled..bakit po kaya? And pano ko gagawin na mas fuller ung meringue is it about the size of the pan? Or how many egg white im using..i'm just amaze sa size sa "goldilucks". I've already bake BDM twice ad it looks small for me...tnx much!
Rachelle says
I am just wondering, after kong i-rolled ung brazo de mercedes, ung confectioner sugar na inisprinkled ko ay natunaw.
Lalaine says
Hello Rachelle
Cool down muna yung meringue kasi yung sugar matutunaw kung mainit pa
Mitz says
Hi, I tried this today. Everything was okay until I rolled it. It cracked. So instead, it became a layered brazo. Help!
Lalaine says
Hi Mitz
I am so sorry to hear about your experience with making brazo de mercedes. Was the meringue cool enough when you started rolling? There are so many factors that might have compromised the stability of the meringue. How fresh the eggs are, how fast the whites were beaten. The best way to keep the meringue from cracking is to allow it to cool down slowly. After it cooks, turn the oven off and keep it there until the oven is cool to allow the meringue to cool slowly.
Maria says
Hi, How would I know if the the meringue is undercooked?
Jasmin says
Hi Lalaine,
How long do you usually beat the egg whites still stiff peak? I use a stand up mixer. Also, can I use granulated rather than superfine sugar?
Thank you.
Jasmin
Lalaine says
Hi Jasmin
I'd say about 5 to 7 minutes with my hand mixer. Yes, you can use granulated although superfine dissolves faster.
Happy baking 🙂
MAS says
Can I substitute 1 cup of Splenda for the 1 cup of superfine sugar?
Lalaine says
Hello Mas
Unfortunately, I've never used Splenda. It might give you the sweetness but it might affect the structure of the meringue. Here is an article from the Splenda website which might help http://www.zenoplex.com/splenda/recipes/tips.htm
MAS says
I have never made "Brazo De Mercedes" but plan to make to take on a road trip as a gift. The trip will take about 8 hours in the car. I was wondering if you know how it would hold up if I make and freeze it and put in an ice chest for the trip. Or do you have a suggestion. Thank you.
daisy teresita mansueto says
I try it, the custard is well done & I think the meringue is still not fully done, & I did another one & I think it's perfectly done ,my husband like it so much but he wants not to taste the egg in the meringue..any suggestion to take out the taste of the egg whites? Looking forward coz I really like it easy & it doesn't take much time..
Lalaine says
Hello Daisy
I am glad your husband liked the brazo de mercedes. Regarding the taste of egg in the meringue, maybe cooking it longer might work. Just until it pulls a bit from the sides of the pan. Hope this works 🙂
Claire says
Hi Lalaine,
Thank you fro sharing this recipe. I made this, but nag ooze out ung custard. Did i cook it long enough? I waited for the merengue to cool down, but still it oozed out. Ganun ba talaga runny ung custard? Or should i cook it longer?
Claire
Lalaine says
Hi Claire
Pag runny pa ang custard, kulang pa sa luto at pagka-thick. And consistency niya dapat parang yung naka boteng ube jam. Hope your next one will be more successful. 🙂
Ging says
Hi Lalaine,
I've made brazo de Mercedes before but the meringue sweats unlike yours which is dry, any tips would be greatly appreciated.
Salamat!
Lalaine says
Hi Jing
The meringue becomes wet or it "weeps" when it is undercooked. When it pulls easily from the paper, it is done. Hope this helps.
christl loseo says
thanks so much for the tip. Goodluck and May you have a prosperous 2017
Lalaine says
You're welcome. Happy New Year to you and your family. 🙂
Carrie Pacini says
I've always wanted to try a jelly roll cake. I like the custard filling you have. I will have to give it a try.
Lalaine says
Hello Carrie
I hope you give it a try, it is really pretty easy to make. The custard filling is my favorite part, too 🙂