How to make Brazo de Mercedes Cupcakes | Chef Darlene

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a lower-calorie option with a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can reduce costs.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free, while cake flour can be less expensive.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories, while granulated sugar is often cheaper.

Separate 10 egg whites from the egg yolks.

Preheat the oven to 350°F (180°C).

Using a stand mixer fitted with a whisk attachment, whisk the 10 egg whites on medium speed until foamy.

Add 1/2 teaspoon cream of tartar and continue whisking until soft peaks form.

Gradually add 3/4 cup sugar in small quantities while whisking until stiff peaks form.

Transfer the meringue to a piping bag fitted with a large star tip.

Pipe the meringues into cups or ramekins, leaving a slight gap in the middle for custard filling.

Bake in the oven for 20 to 25 minutes until the tops turn light brown.

In a medium saucepan, beat the 10 egg yolks and add 300 ml condensed milk, mixing thoroughly.

Cook over low heat while stirring often to avoid scrambling the eggs.

Once the mixture starts to take shape, add 1 teaspoon of vanilla and 1 teaspoon of lime juice.

Remove from heat when it reaches custard consistency and set aside until warm enough to pipe into the meringues.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens