charlwill
22nd June 2009, 19:18
Zobel, Sophie, P & P and to those who loves to bake.
BRAZO de MERCEDES (Rolled Meringue with Egg Yolk Filling)
Filling:
8 egg yolks
300 ml (1 1/4 cups) condensed milk
2 tablespoons butter
1 tablespoon white, refined sugar
zest of 1 lemon
Meringue:
8 egg whites
1 teaspoon cream of tartar
250 g (1 1/4 cups) white refine sugar
1 teaspoon vanilla or almond extract (optional)
1/4-1/2 cup icing (confectioners') sugar
Instructions:
1. To make the Filling, mix egg yolks aand condensed milk in a double boiler.
Simmer, stirring constantly until almost thick, about 20 minutes.
Add the butter and sugar and continue stirring for 5 more minutes.
2. Fold lemon zest into the mixture.
Continue stirring over simmering water until orange in color and thick about 5 to 10 minutes.
Remove from heat and set aside.
3. To make the Meringue, beat egg whitesand cream of tartar in a large bowl of an electric mixer until soft peaks start to form.
Gradually add the sugar and vanillaor almond extract, if desired, and continue beating untill stiff peaks form, about 10 minutes.
Do not overbeat.
4. Preheat oven to 190C (375F). Line a greased baking tray with waxed paper and grease waxed paper well
Sprinkle icing sugar on a greased waxed paper. Spread the egg white mixture on the paper, covering it entirely.
Bake until top is brown about 10 minutes.
5. Have another greased baking tray ready. Line with waxed paper as before.
Invert the egg whote meringue onto this waxed paper so that brown side is below.
6. Spread egg yolk filling on the egg white meringue.
Fold one side of the meringue towards the middle, then fold the other side over to enclose filling completely.
Dust with icing sugar.
BRAZO de MERCEDES (Rolled Meringue with Egg Yolk Filling)
Filling:
8 egg yolks
300 ml (1 1/4 cups) condensed milk
2 tablespoons butter
1 tablespoon white, refined sugar
zest of 1 lemon
Meringue:
8 egg whites
1 teaspoon cream of tartar
250 g (1 1/4 cups) white refine sugar
1 teaspoon vanilla or almond extract (optional)
1/4-1/2 cup icing (confectioners') sugar
Instructions:
1. To make the Filling, mix egg yolks aand condensed milk in a double boiler.
Simmer, stirring constantly until almost thick, about 20 minutes.
Add the butter and sugar and continue stirring for 5 more minutes.
2. Fold lemon zest into the mixture.
Continue stirring over simmering water until orange in color and thick about 5 to 10 minutes.
Remove from heat and set aside.
3. To make the Meringue, beat egg whitesand cream of tartar in a large bowl of an electric mixer until soft peaks start to form.
Gradually add the sugar and vanillaor almond extract, if desired, and continue beating untill stiff peaks form, about 10 minutes.
Do not overbeat.
4. Preheat oven to 190C (375F). Line a greased baking tray with waxed paper and grease waxed paper well
Sprinkle icing sugar on a greased waxed paper. Spread the egg white mixture on the paper, covering it entirely.
Bake until top is brown about 10 minutes.
5. Have another greased baking tray ready. Line with waxed paper as before.
Invert the egg whote meringue onto this waxed paper so that brown side is below.
6. Spread egg yolk filling on the egg white meringue.
Fold one side of the meringue towards the middle, then fold the other side over to enclose filling completely.
Dust with icing sugar.