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.

My video tutorials use English as a medium of instruction to address a global audience.
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