Secret to a Fluffy Brazo de Mercedes Cupcakes

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for the Meringue

  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 2 tbsp icing sugar
  • drops of vanilla extract (optional)

for the Custard

  • 5 egg yolks
  • 3/4 cup condensed milk
  • 1/2 tsp vanilla extract

You have to separate the egg yolks and egg whites from the 5 eggs.
Just double the ingredients if you want to make more cupcakes.

Secret tip for a fluffy Meringue:
Let the meringue cool off inside the oven after you turned of heat and let the oven doors open while it cools gradually. This prevents the meringue from deflating because of sudden change of temperature.


  1. In a mixing bowl, combine the egg whites and cream of tartar. Beat using an electric mixer.
  2. Gradually add the granulated sugar and continue mixing until stiff.
  3. Put the mixture in an icing bag / pastry bag.
  4. Pipe out the mixture into the baking cups. (Make sure to leave a hole at the center)
  5. Preheat the oven to 160 degrees celsius.
  6. Bake for at least 20-30 minutes.
  7. Remove it from the oven and let it cool down. Set aside.

for the Custard

  1. Combine the egg yolks and condensed milk in a cooking pot.
  2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick.
  3. Add the vanilla extract and continue mixing.
  4. Turn off the heat and transfer the mixture to a small bowl to cool down.
  5. Put the mixture in an icing bag / pastry bag.

continue the procedure

  1. Get the baked meringue and sprinkle icing sugar on top.
  2. Pipe out the custard into the center and on top. (You can make any design as desired.)
  3. Put it on a serving plate and serve.
  4. Share and happy eating!

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