Perfect Brazo de Mercedes Cupcakes Recipe
This Brazo de Mercedes Cupcakes Recipe features light, airy meringue cupcakes filled with a rich, creamy custard made from egg yolks, evaporated milk, and condensed milk. This version is perfectly balanced - not overly sweet - and includes 14 essential tips to help you achieve stable, fluffy meringue every time.
Ingredients
For the Custard Filling
- 4 egg yolks
- ⅔ cup evaporated milk
- 2 tablespoons condensed milk
- ⅛ teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice optional, or substitute vanilla extract
- 1 tablespoon butter
For the Meringue
- 4 egg whites
- ¼ teaspoon cream of tartar
- 4 tablespoons caster sugar or finely blended white sugar
- 1 tablespoon cornstarch
Optional
- Powdered sugar for dusting
- Vinegar for cleaning bowls and utensils
Instructions
Make the Custard Filling
- In a saucepan, combine the egg yolks, evaporated milk, condensed milk, salt, cornstarch, and lemon juice.
- Mix until the cornstarch is completely dissolved.
- Cook over medium-low heat while stirring continuously.
- If lumps appear, use a balloon whisk until smooth.
- Continue cooking until thick.
- Stir in the butter until completely melted.
- Transfer to a bowl and allow to cool completely.
- Place the cooled filling into a piping bag.
Prepare the Meringue
- Mix together the sugar and cornstarch.
- In a clean mixing bowl, combine egg whites and cream of tartar.
- Beat until foamy.
- Gradually add the sugar mixture, one tablespoon every 10 seconds.
- Continue beating until stiff peaks form.
Assemble
- Transfer the meringue into a piping bag.
- Pipe into regular cupcake liners using a spiral or whirlwind motion, leaving a hole in the center for the filling.
- Bake in a preheated 170°C oven for 15 minutes.
- Turn off the oven and leave the cupcakes inside for 5 minutes.
- Slightly open the oven door and let them cool inside for another 5 minutes.
- Remove from the oven.
- Pipe the cooled custard into the center.
- Dust lightly with powdered sugar before serving.