Making Brazo de Mercedes Cups

Ingredients:

• Filling
• 3 egg yolks (separate the yolks from the whites)
• 1 Tbsp vanilla extract
• 150 ml condensed milk
• 3 Tbsp chilled all purpose cream
• 1 Tbsp corn starch
• pinch of salt
• 1 Tbsp butter
• Meringue
• 3 large eggs whites (whites separated from the yolks)
• 1/2 cup white sugar
• 1/8 tsp cream of tartar (optional)
• 1 Tbsp corn starch

Steps:

Filling

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1. Let's start with the filling. Whisk egg yolks and vanilla extract together.

 
2. Pour condensed milk and all purpose cream. Place over low heat as you constantly whisk the mixture.

 

 
3. Add salt and corn starch and continue stirring until it becomes thick.

 
4. Now, mix in the butter and stir until it's fully melted and blends in well with the mixture.

 
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5. Remove from heat and set aside to cool.

 

Meringue

1. Preheat oven at 170 C. Meanwhile, pour cream of tartar in egg whites and start beating it with your hand mixer at level 2 speed.

 

 
2. Allow bubbles to form.

 
3. Now, add the corn starch while beating.

 
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4. When mixture starts to become foamy, gradually pour granulated sugar while still beating continously.

 
5. Beat the mixture until soft peaks form and it becomes stiff.

 
6. Transfer meringue in a pastry bag.

 
7. Pipe meringue into the sides of cupcake loners leaving a hole in the center.

 
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8. Bake at 170 C for 15 to 18 minutes.

 
9. After 18 minutes meringue's top should be light brown. Remove from oven.

 
10. Pipe filling on the center of each cup, then it'll be ready for serving.