Page 116 - Slide 1

Brazo de Mercedes

Yema filling: Meringue: Yield: 1 large log=8 slices
1 ½ c condensed milk 12 XL egg whites

12 XL egg yolks 1 tsp cream of tartar
¼ tsp vanilla 1 ¼ c granulated sugar
2 tbsp butter

1 tsp grated lemon rind
1 ½ c sifted powdered sugar for dusting Make sure to

use XL eggs to
Line 11"x15" jelly roll pan with baking paper achieve desired
outcome.
and set aside.

In a non stick pan, mix condensed milk, egg yolks, vanilla, butter and

lemon rind. Blend well till you reach desired consistency.

Make the meringue. In a bowl of electric mixer, beat egg whites at low
speed. Add the cream of tartar and beat for 5 minutes. Switch to

medium speed for 2 minutes and at high speed till stiff peak. Add the
sugar gradually. Beat till smooth.

Put mixture in lined baking pans. Level the mixture in pan by using a

cake comb. Preheat the oven. Bake at 400°F for 12-15 minutes.

To assemble:

Dust baking paper with a generous amount of powdered sugar.

Carefully unmold the meringue from the pan and place on the dusted
baking paper. Spread the filling on top.

Roll carefully and redust outer side with powdered sugar.

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