Soft Meringue Roll
This is one of my favourite Filipino desserts. I always try to make it when we have gatherings at home and sometimes my friends would request if I can make it for them too! It’s a perfect dessert, it’s light and sweet enough to hit that spot.
You might be thinking it looks hard to make, trust me it’s easy. It’s definitely worth making!
How To Make Braso de MercedesPrint Recipe
- 8 egg whites
- 1 tsp cream of tartar
- 100g caster sugar
- 150g Icing sugar
- Baking paper
- 8 egg yolk,
- 1 can condensed milk
- 1tsp vanilla
- 10g unsalted butter
- 1tbsp lemon juice
Preheat the oven 160C fan ( gas mark 4, 350F)
In a large bowl, whisk egg whites on a low setting for a few seconds, then add cream of tartar and continue to whisk until frothy.
On high setting, slowly add sugar until hard peak is formed.
Place a sheet of baking paper in a tray, using a spatula, pour the white eggs mixture layering it about an inch thick height.
Put the tray inside the oven and bake for 15-20 minutes or until it's slightly brown on top.
Turn off the oven, take your meringue out to cool on the side.
In a bowl add condensed milk and egg yolk. Mix them together until incorporated well.
In a medium size pot melt butter on a low heat.
Turn the heat to medium and add the yolk mixture into the pan. Mix until it's thick and sticky with a custard like texture. Make sure it doesn't burn so keep mixing it.
Turn the heat off, add vanilla and mix. Put it aside to cool down.
On a clean surface, place a cut out sheet of baking paper and sprinkle icing sugar over it.
Tip the meringue slowly onto the baking paper.
Pour the cooled filling onto the meringue and spread it evenly.
Roll the meringue into a log slowly without rolling the baking paper.
Slowly transfer the meringue onto a serving plate. Don't forget to sprinkle more icing sugar on top!!