Brazo de Mercedes

Does your Brazo de Mercedes crack when you roll it? Does it stick? Does it weep? Does it shrink and deflate? Worry no more because in this version, I am sharing with you the secrets to making the perfect Brazo de Mercedes. Brazo de Mercedes - translated as Mercedes' Arm is a rolled pillow soft meringue with a rich and decadent yema filling.
According to Google, this dessert which literally means "Arm of Our Lady of Mercy" was named after the Nuestra Senora de las Mercedes, a common devotional title for Mary, mother of Jesus.
Make sure you stay faithful to the procedure in my tutorial. Please watch the video from beginning to end. Every part is important to achieving success.
Chef's Notes:
1. Prepare the baking pan by lining it with baking paper. Brush or wipe the baking paper with shortening.
2. Beating the egg whites. Make sure you beat your egg whites at medium speed NOT at high speed. High speed will produce big air bubbles which collapse quickly. Medium speed will produce small air bubbles which are more stable.
I beat my egg whites between speed #6 and #8 in my Kitchen Aid Mixer. It will take longer but patience is the key.
3. Stabilizing the egg whites. Add cream of tartar when you start beating the egg whites to stabilize egg white foam. At the end of the beating process after you have added the sugar, add cornstarch and beat for 30 seconds.n The purpose of the cornstarch is to hold the moisture to minimize "weeping" after it cools down.
4. Baking. Bake the meringue between 330 - 340F for 30 minutes or until the top is brown and dry.
5. Cooling. Cool the meringue for 5 minutes in the baking pan before unmolding so the meringue will not absorb extra moisture specially when it is humid. This will also prevent cracking when you roll. You can turn off the oven. Open the oven door. Wait 5 minutes and then take out the meringue from the oven.
6. Unmolding. Prepare a baking paper brushed with shortening and dusted generously with a mixture of confectioner's sugar and cornstarch 1:1 to prevent the meringue from sticking to the paper. Invert the meringue on this baking. The cornstarch will hold the moisture so the meringue will not "weep" as much. If you have access to Bianca Snow Powder which is a moisture resistant powder, then you can use it instead of mixing together cornstarch and confectioner's sugar.
7. Rolling. You do not actually roll the meringue. You just sort of just "fold" it over to enclose the filling.
8. Yema Filling - you can add 2 tbsp. cornstarch to the filling if you want a firmer filling. Without cornstarch, the filling could be a bit on the runny side. Pipe the filling using a pastry bag rather than spreading it with a spatula which could possibly tear the meringue.
9. Cooling. After filling and rolling the meringue. I wrap it in a cheesecloth together with the baking paper for about 10-15 minutes before removing the cloth. This is to make sure that the meringue will not unroll and will stay round and not flat.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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#brazodemercedes #ChefRoseofCaroandMarieCebu

[@ChefRoseofCaroandMarieCebu]

Chef's Notes: 1. Prepare the baking pan by lining it with baking paper. Brush or wipe the baking paper with shortening. 2. Beating the egg whites. Make sure you beat your egg whites at medium speed NOT at high speed. High speed will produce big air bubbles which collapse quickly. Medium speed will produce small air bubbles which are more stable. I beat my egg whites at speed #8 in my Kitchen Aid Mixer. It will take longer but patience is the key. 3. Stabilizing the egg whites. Add cream of tartar when you start beating the egg whites to stabilize egg white foam. At the end of the beating process after you have added the sugar, add cornstarch and beat for 30 seconds.n The purpose of the cornstarch is to hold the moisture to minimize "weeping" after it cools down. 4. Baking. Bake the meringue between 330 - 340F for 30 minutes or until the top is brown and dry. 5. Cooling. Cool the meringue for 5 minutes in the baking pan before unmolding so the meringue will not absorb extra moisture specially when it is humid. This will also prevent cracking when you roll. You can turn off the oven. Open the oven door. Wait 5 minutes and then take out the meringue from the oven. 6. Unmolding. Prepare a baking paper brushed with shortening and dusted generously with a mixture of confectioner's sugar and cornstarch 1:1 to prevent the meringue from sticking to the paper. Invert the meringue on this baking. The cornstarch will hold the moisture so the meringue will not "weep" as much. If you have access to Bianca Snow Powder which is a moisture resistant powder, then you can use it instead of mixing together cornstarch and confectioner's sugar. 7. Rolling. You do not actually roll the meringue. You just sort of just "fold" it over to enclose the filling. 8. Yema Filling - you can add 2 tbsp. cornstarch to the filling if you want a firmer filling. Without cornstarch, the filling could be a bit on the runny side. Pipe the filling using a pastry bag rather than spreading it with a spatula which could possibly tear the meringue. 9. Cooling. After filling and rolling the meringue. I wrap it in a cheesecloth together with the baking paper for about 10-15 minutes before removing the cloth. This is to make sure that the meringue will not unroll.

[@coffeemakesmehappy6262]

Thank you so much Chef Rose😘

[@mariafatimasugarol5794]

Thank you Chef for sharing your knowledge to us

[@princebrownie5478]

Thank you Chef Rose😊♥️

[@goldenjourneys1003]

Thank you chef

[@jamesbarachiel]

Thank you so much sa recipe na ito chef...

[@gamalieldelima8901]

Thanks chef❤❤❤

[@newoj1489]

Yay! Thank you for this recipe, Chef! One of my favorite! I hope you have a scholarship or training programs in baking for people who can't afford to enroll in culinary. God bless!

[@michellenengasca9333]

Thank you Chef Rose. More power😊

[@ChefRoseofCaroandMarieCebu]

Thank you too!

[@rachelcatu2968]

Thank you Chef Rose🥰 I am excited to bake my first ever Brazo de Mercedes!!. YUMMY!

[@ChefRoseofCaroandMarieCebu]

You can do it!

[@mariaesarza7784]

I used to make Braso de Mercedes but learned the confectioner sugar to mix w/ cornstarch. Very interested to learn .more fr.your step to step guide.Many thanks chef Rose love your blog 💖⭐❤😋⭐

[@mandrow123]

I like your video. The best video for Brazo de Mercedes so far.

[@ChefRoseofCaroandMarieCebu]

Wow, thanks!

[@eunicegutierrez9760]

Hello po Chef Rose... Good morning 🌻 Done watching your Brazo de Mercedes 🤗 Thank you po so much for sharing this recipe💞... it brought back so much memory when we were still young when my Mommy used to bring home Brazo de Mercedes ❤️ Thank you din po for always showing the speed of your mixer.. kudos to your camera man🤗

[@carolinagonzaga1636]

Thank you very much chef Rose for the teachings. It’s so lovely the way you made it we are learning much from you even the techniques on how you’re making it👍😋😍👏👏👏👏👏 We love watching your channel👍😍 God bless you always and your family🙏👍😍

[@ChefRoseofCaroandMarieCebu]

Thank you so much! Please share my channel with your friends and family. God Bless you and your family too!

[@rd6065]

Thanks Chef Rose for sharing your recipes, i already made ube and classic brazos before and i want to try strawberry and mango brazos for my nieces. I always look for your new recipes.

[@ChefRoseofCaroandMarieCebu]

Hope you enjoy!

[@jesusandeduro208]

Yummmmy, tbx chef rose

[@ChefRoseofCaroandMarieCebu]

Thanks!

[@piajoansalazar7473]

♥️♥️♥️♥️😍😍😍thanks Chef😘

[@ChefRoseofCaroandMarieCebu]

My pleasure!!

[@cleofedelfino1832]

Sharing your skills is what makes life beautiful. Love 💕 you Chef Rose. Cleofe Kuizon Delfino. I used to order my kids grandkids cakes. A while long before the ills of viral agony you stopped to accept order.

[@ChefRoseofCaroandMarieCebu]

Yes I stopped accepting orders so as not to compete with my students. Thank you for your support!

[@andreacastro6263]

I will definetely make this one..super fave...i made your ensaymada and its perfect beyond imagination..pak na pak ang texture..after so many epic fail trying other recipe on yt..hope you can teach us the smores brownies...God bless you ..

[@ChefRoseofCaroandMarieCebu]

So happy to know that!

[@jocelyngoliat6711]

thank mam sa mga recipe nyo, bago lang po akong subscriber pero ang dami ko na pong natutunan lalo napo sa paraan ng pag prepare at pagluto, maraming salamat, Godbless po❤

[@ChefRoseofCaroandMarieCebu]

You're welcome and thank you for subbing!! ❤️

[@perlaaguinaldo]

Good morning chef ito ang isa sa mahirap e bake. But i will try to bake it parang pinadali mo chef rose thank you so much for sharing this famous recipe from the famous bakeries. oh my God that looks amazing cant wait to bake one of filipinos favorite. 👍✌😍🙏🙏🙏

[@ChefRoseofCaroandMarieCebu]

Thank you too

[@normasanjose3338]

Great program, Chef Rose, I was looking for ur recipes of crispy or lechon pata, can’t find it? Pls tell me where I can get d recipe. Thnk u. Will appreciate ur early reply.

[@ChefRoseofCaroandMarieCebu]

The video is not out yet.

[@normasanjose3338]

@@ChefRoseofCaroandMarieCebu Thnk chef, looking forward for d recipe

[@bumbeliciousme8734]

Hello Chef😊 is it ok to put bianca powder as an alternative to confectioners sugar?

[@ChefRoseofCaroandMarieCebu]

For Brazo? Yes. Please read the description box because I mentioned that in my additional info. Thanks!

[@ninia3254]

pa request po chef classic caramel roll cake please and thank you

[@mariaauroraasido5885]

This is perfect, i was just wondering if i can use Monkfruit sugar in the egg whites instead of regular sugar? I am just reducing glycemic index on my sugar consumption. My husband loves this recipe.

[@ChefRoseofCaroandMarieCebu]

I have not tried monkfruit sugar. You can try erythritol.

[@mariaauroraasido5885]

@@ChefRoseofCaroandMarieCebu ma'am, i think it is one and the same. I find it very diffucult to dissolve it, unlike the real sugar. I can feel the grains of erythritol after i have wisked the egg whites. Thanks for your reply, you are so generous in sharing your knowledge. Honestly, i enjoyed your craft "Baking"

[@ChefRoseofCaroandMarieCebu]

How about using isomalt?

[@giealcera7571]

thank u chef ask k lng po sometime bumabagsak po pagnilabas k n.po s open what is the tios po salamat chef for sharing God Bless po

[@ChefRoseofCaroandMarieCebu]

Your brazo meringue is over baked. Please check the description box for other info on how to make a successful brazo de mercedes. Thank you for watching.

[@periwinklepony5625]

Hello Chef Rose! Thank you for sharing this recipe.❤ I would try this Filipino dessert for my mom's birthday. Incidentally, in the video, you mentioned to bake in a 320F for 20-25mins but in the comment section, it says 330F-340F for 30mins. At the end of baking in the video, the meringue baked after 35mins. Is it 35mins because you waited for 5mins before taking it out? Which one should be followed? Sorry, I'm just a bit confused.

[@ChefRoseofCaroandMarieCebu]

I baked it for 30 minutes and then waited 5 minutes more with the oven off before removing it. Oven temp can vary from 320-340F as well as the baking time. It bakes between 25-30 minutes. Every oven is different. I have different ovens in my kitchen and I do not always use the same one every time. So sorry for the confusion.

[@periwinklepony5625]

Thank you very much for replying Chef Rose. My Mom's birthday is in 2 days! I am so excited to make this ❤

[@Urika2014]

Hi chef! Why my brazo de Mercedes cracked upon rolling it chef?

[@ChefRoseofCaroandMarieCebu]

Could be too thick or over whipped or rolling too tightly. If you get a small crack, it is okay. But big cracks could be any of the above.

[@mariagumapas1244]

Good pm chef. 1 and 1/4 cup of egg whites? ❤️❤️❤️ Thank you po 💘

[@ChefRoseofCaroandMarieCebu]

What is your question ma'am?

[@palomameranda3532]

Hello po chef, thanks for sharing, Pwede po ba malaman kong ang heat ng oven is up and down or up lang po? I'm Using 100L electric oven po.

[@ChefRoseofCaroandMarieCebu]

Use only bottom heat.

[@palomameranda3532]

@@ChefRoseofCaroandMarieCebu Thank you po

[@mariloufrancisco355]

May oil po b pan bgo mglagay ng parchment paper? Tnx po

[@ChefRoseofCaroandMarieCebu]

I wiped the paper with shortening.

[@ninia3254]

pa request po chef classic caramel roll cake po thank you 😊

[@ChefRoseofCaroandMarieCebu]

Will add to my list

[@ninia3254]

@@ChefRoseofCaroandMarieCebu thank you po chef nagawa ko na kutsinta recipe my kids love it..

[@ChefRoseofCaroandMarieCebu]

@@ninia3254 Great! Happy to hear that!

[@cherryroberts38]

Chef request donuts please 🙏

[@ChefRoseofCaroandMarieCebu]

Will add to my list

[@cherryroberts38]

Thanks chef..I try your Spanish bread super sarap kahit 3days na soft pa din.. 😊 god bless and stay safe😊

[@analizamingoy4114]

Hi po chef na try ko po itong recipe nyo po kaso po dumidikit po Ang baking paper sa meringue po pag tinatanggal ko po after bake po bakit po kaya. Salamat po

[@ChefRoseofCaroandMarieCebu]

Did you lightly grease the baking paper? If you did, it should not stick.

[@mariaauroraasido5885]

Why didn't my brazo rise?, i beat it like you did fluffy and stiff, when i put in the oven at 330 it did not rise.

[@ChefRoseofCaroandMarieCebu]

This is the first time that I have heard of a brazo meringue not rising. What I think happened was that - it did rise, however you overbaked it so the brazo meringue deflated and would look like it never rose. Baking time indicated is only a guide because ovens are not created equal. Some are hotter, some are cooler and most do not heat evenly. Try to be familiar with how your oven works. Pls do try again. Good luck!

[@mariaauroraasido5885]

@@ChefRoseofCaroandMarieCebu i definitely will try again. I have made perfections on your tutorials, i have to make this perfect too. Thank you so much for your patience with me. I appreciate your reply.

[@bisayangvloger7134]

Need po ba e roll pagka labas mula sa oven??

[@ChefRoseofCaroandMarieCebu]

Yes ma'am.