Brazo de Mercedes Cups

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Prep Time

Cooking Time

Skill Level

Challenging

  • Dessert
  • Treenut-Free
  • Nuts / Peanuts-Free
  • Fish-free
  • Crustaceans-Free
  • receta de sopa sencilla

INGREDIENTS

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14 pieces Egg White
1 teaspoon cream of tartar (optional)
2 cups Sugar
2 tablespoons Cornstarch
2 tablespoons Sugar
1 packet NESTLÉ® All Purpose Cream, 250mL
7 pieces Egg Yolk
2/3 cup Condensed Milk
1 teaspoon lemon zest (optional)
2 tablespoons butter, greasing the lyanera
1 teaspoon Vanilla Extract
1 tablespoon Cornstarch
14 pieces Egg White
1 teaspoon cream of tartar (optional)
2 cups Sugar
2 tablespoons Cornstarch
2 tablespoons Sugar
1 packet NESTLÉ® All Purpose Cream, 250mL
7 pieces Egg Yolk
2/3 cup Condensed Milk
1 teaspoon lemon zest (optional)
2 tablespoons butter, greasing the lyanera
1 teaspoon Vanilla Extract
1 tablespoon Cornstarch

STEPS

Step 1 Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add sugar while whisking until light and smooth. Fold in cornstarch. (15mins)
Step 2 Transfer into a piping bag and pipe with a hollow center in a muffin pan lined with muffin cups. Sprinkle sugar. (10mins)
Step 3 Bake in a 320ᴼF preheated oven for 20 – 25 minutes. Remove from the oven and set aside to cool. (25mins)
Step 4 Meanwhile, combine NESTLÉ® All Purpose Cream with egg yolks, NESTLÉ® Carnation® Condensada, lemon zest, butter, vanilla and cornstarch in a sauce pan. Mix and gently heat until thick (approximately 10 minutes). Set aside to cool. (20 mins)
Step 5 Transfer into a piping bag and pipe into the hollow middle if the meringue cups. Refrigerate overnight. Serve well chilled. (15 mins)

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