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.
@coffeemakesmehappy62622 жыл бұрын
Thank you so much Chef Rose😘
@eunicegutierrez97602 жыл бұрын
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 Жыл бұрын
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 Жыл бұрын
Thank you so much! Please share my channel with your friends and family. God Bless you and your family too!
@andreacastro62632 жыл бұрын
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 ..
@ChefRoseofCaroandMarieCebu2 жыл бұрын
So happy to know that!
@jocelyngoliat67112 жыл бұрын
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❤
@ChefRoseofCaroandMarieCebu2 жыл бұрын
You're welcome and thank you for subbing!! ❤️
@perlaaguinaldo2 жыл бұрын
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. 👍✌😍🙏🙏🙏
@ChefRoseofCaroandMarieCebu2 жыл бұрын
Thank you too
@cleofedelfino18322 жыл бұрын
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.
@ChefRoseofCaroandMarieCebu2 жыл бұрын
Yes I stopped accepting orders so as not to compete with my students. Thank you for your support!
@mandrow123 Жыл бұрын
I like your video. The best video for Brazo de Mercedes so far.
@ChefRoseofCaroandMarieCebu Жыл бұрын
Wow, thanks!
@rd6065 Жыл бұрын
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 Жыл бұрын
Hope you enjoy!
@jamesbarachiel2 жыл бұрын
Thank you so much sa recipe na ito chef...
@rachelcatu29682 жыл бұрын
Thank you Chef Rose🥰 I am excited to bake my first ever Brazo de Mercedes!!. YUMMY!
@ChefRoseofCaroandMarieCebu2 жыл бұрын
You can do it!
@mariaesarza7784 Жыл бұрын
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 💖⭐❤😋⭐
@princebrownie54782 жыл бұрын
Thank you Chef Rose😊♥️
@mariaauroraasido5885 Жыл бұрын
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 Жыл бұрын
I have not tried monkfruit sugar. You can try erythritol.
@mariaauroraasido5885 Жыл бұрын
@@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 Жыл бұрын
How about using isomalt?
@mariafatimasugarol57942 жыл бұрын
Thank you Chef for sharing your knowledge to us
@goldenjourneys10037 ай бұрын
Thank you chef
@michellenengasca9333 Жыл бұрын
Thank you Chef Rose. More power😊
@ChefRoseofCaroandMarieCebu Жыл бұрын
Thank you too!
@teodorabermido76853 ай бұрын
Ask po. Is there a need to preheat the cornstarch before mixing to sugar for the toppings? Thanks po.
@ChefRoseofCaroandMarieCebu3 ай бұрын
No ma'am. No need.
@giealcera75712 жыл бұрын
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
@ChefRoseofCaroandMarieCebu2 жыл бұрын
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.
@bumbeliciousme87342 жыл бұрын
Hello Chef😊 is it ok to put bianca powder as an alternative to confectioners sugar?
@ChefRoseofCaroandMarieCebu2 жыл бұрын
For Brazo? Yes. Please read the description box because I mentioned that in my additional info. Thanks!
@normasanjose33382 жыл бұрын
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.
@ChefRoseofCaroandMarieCebu2 жыл бұрын
The video is not out yet.
@normasanjose33382 жыл бұрын
@@ChefRoseofCaroandMarieCebu Thnk chef, looking forward for d recipe
@periwinklepony562511 ай бұрын
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.
@ChefRoseofCaroandMarieCebu11 ай бұрын
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.
@periwinklepony562511 ай бұрын
Thank you very much for replying Chef Rose. My Mom's birthday is in 2 days! I am so excited to make this ❤
@ChefRoseofCaroandMarieCebu10 күн бұрын
You can bake anywhere between 320 - 340F. Baking time varies from oven to oven. In my case, I baked it around 30 minutes. Put off the heat and kept it inside the oven for another 5 minutes. So total about 35 minutes. So sorry for the confusion. Enjoy this recipe!
@gamalieldelima89012 жыл бұрын
Thanks chef❤❤❤
@maryolakwong6547Ай бұрын
Chef ndi po thick or parang watery yung filling ko kulang po kaya ng cornstarch
@ChefRoseofCaroandMarieCebuАй бұрын
You need to cook longer but you can add 1-2 tbsp. cornstarch if you want.
@maryolakwong6547Ай бұрын
Thank you chef, masarap pa dn po..
@Urika20142 жыл бұрын
Hi chef! Why my brazo de Mercedes cracked upon rolling it chef?
@ChefRoseofCaroandMarieCebu2 жыл бұрын
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.
@jesusandeduro2082 жыл бұрын
Yummmmy, tbx chef rose
@ChefRoseofCaroandMarieCebu2 жыл бұрын
Thanks!
@mariloufrancisco355 Жыл бұрын
May oil po b pan bgo mglagay ng parchment paper? Tnx po
@ChefRoseofCaroandMarieCebu Жыл бұрын
I wiped the paper with shortening.
@analizamingoy4114 Жыл бұрын
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 Жыл бұрын
Did you lightly grease the baking paper? If you did, it should not stick.
@ninia32542 жыл бұрын
pa request po chef classic caramel roll cake please and thank you
@palomameranda3532 Жыл бұрын
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 Жыл бұрын
Use only bottom heat.
@palomameranda3532 Жыл бұрын
@@ChefRoseofCaroandMarieCebu Thank you po
@piajoansalazar74732 жыл бұрын
♥️♥️♥️♥️😍😍😍thanks Chef😘
@ChefRoseofCaroandMarieCebu2 жыл бұрын
My pleasure!!
@mariagumapas1244 Жыл бұрын
Good pm chef. 1 and 1/4 cup of egg whites? ❤️❤️❤️ Thank you po 💘
@ChefRoseofCaroandMarieCebu Жыл бұрын
What is your question ma'am?
@mariaauroraasido5885 Жыл бұрын
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 Жыл бұрын
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 Жыл бұрын
@@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.
@cherryroberts382 жыл бұрын
Chef request donuts please 🙏
@ChefRoseofCaroandMarieCebu2 жыл бұрын
Will add to my list
@cherryroberts382 жыл бұрын
Thanks chef..I try your Spanish bread super sarap kahit 3days na soft pa din.. 😊 god bless and stay safe😊
@ninia32542 жыл бұрын
pa request po chef classic caramel roll cake po thank you 😊
@ChefRoseofCaroandMarieCebu2 жыл бұрын
Will add to my list
@ninia32542 жыл бұрын
@@ChefRoseofCaroandMarieCebu thank you po chef nagawa ko na kutsinta recipe my kids love it..