Comments on: Brazo de Mercedes

By: dionsmom

dionsmom — Sun, 07 Mar 2010 06:47:49 +0000

This is my 1st time making this. I undercooked the meringue but other than that, it was so good.

Thanks for sharing this recipe.

By: p r i n c e s a

p r i n c e s a — Sun, 27 Dec 2009 14:19:02 +0000

thanks for the recipe ..
very detailed ..

By: bbybanz

bbybanz — Sat, 19 Dec 2009 13:30:55 +0000

ok, my question is. after the merengue is cooked, do you flip it before you add the filling or do you leave it as is (and if that’s the case, the outside will be white so you need to brown it back to the oven?

thnx so much!

By: donna

donna — Wed, 16 Dec 2009 14:56:54 +0000

does anybody know where to buy a good tasting braso de mercedes? really appreciate your help. thanks.:D

By: irene

irene — Sat, 12 Dec 2009 00:14:29 +0000

you talk too much. is there anyway you can just type in the recipe? saves me ink!

By: chef em

chef em — Tue, 08 Dec 2009 23:58:46 +0000

you need a parchment absolutely!!! do not bake it without the parchment

By: nine

nine — Mon, 07 Dec 2009 02:34:58 +0000

hi, i wanna try your recipe, but i have one question, do i need a parchment paper lining on a baking tray when baking the meringue or its ok if i bake it directly to the baking tray (i mean the flat bacon tray) but atleast spray it with non stick pan spray so that it wont stick. ???

By: Karla

Karla — Wed, 16 Sep 2009 08:50:16 +0000

The best recipe yet! I’ve tried many others but yours is perfect. Thanks for sharing. Oh, and I added a little lemon extract on mine.

By: MM

MM — Mon, 14 Sep 2009 14:56:45 +0000

Hello
I tried your recipe last December and ever since it’s been the usual request from friends and relatives party. Thank you for sharing this amazing recipe.

God Bless

By: thet

thet — Mon, 15 Jun 2009 09:09:41 +0000

your recipe really rocks and my family and freinds love it!! but how can i prevent my meringue from cracking when rolling it? I really want to make it perfect, not only presentable as a present but also the yummiest ever…

thanks,
thet

By: Lavender

Lavender — Thu, 02 Apr 2009 11:00:14 +0000

Hi! Made your yummy brazo de mercedes recipe with my nephews. It’s their favorite and it gave them something to do this summer vacation. Thanks for posting this!

And oh, I made everything by hand. No electric mixer. Hahaha! So worth it!

By: Cookai

Cookai — Thu, 12 Mar 2009 04:40:03 +0000

Hi! It was the first time I tried baking brazo de mercedes and I think mine didn’t turn out so bad. It’s still in the ref cooling down, I’ll wait for my hubby to come home so that we can eat it together. The egg whites were beaten at room temp I think that made the difference. Mine was fluffy and golden brown after 10-12 minutes. My filling weren’t as smooth though
Thanks for posting your recipe!

By: Lori Disney

Lori Disney — Wed, 18 Feb 2009 13:44:34 +0000

I grew up in Manila and this was my absolute favorite cake growing up! I found this recipe and really appreciate the detail in how to make it and the pictures–they were so helpful in motivating me to even try to attempt making this. Best news is: it totally worked and was just like I remembered! I can hardly believe I made it myself! Thank you for sharing and God bless!

By: aimee

aimee — Wed, 17 Dec 2008 01:19:56 +0000

hi,
thanks so much for this recipe. i tested it and it turned out to be a success!!! my husband loved it so much that he wanted me to do another roll after finishing the last slice

just today i shared your recipe with my sister who’s based in the US. she’s excited to try it!

thanks a lot again.

God bless and a blessed Christmas to you and your family

By: Manang

Manang — Mon, 01 Dec 2008 04:13:19 +0000

http://kusinanimanang.blogspot.com/2008/11/frozen-almond-brazo-de-mercedes.html

I tried to do html for the link but did not work, so I pasted the URL here. Sowee…