Comments on: Brazo de Mercedes http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/ Pescara, Italy Edition Sun, 05 Jul 2009 03:53:35 +0000 http://wordpress.org/?v=2.3.2 By: thet http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-68457 thet Mon, 15 Jun 2009 09:09:41 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-68457 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 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 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-66551 Lavender Thu, 02 Apr 2009 11:00:14 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-66551 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! :) 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 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-65714 Cookai Thu, 12 Mar 2009 04:40:03 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-65714 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! 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 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-64947 Lori Disney Wed, 18 Feb 2009 13:44:34 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-64947 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! 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 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-62524 aimee Wed, 17 Dec 2008 01:19:56 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-62524 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 :-) 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 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-61657 Manang Mon, 01 Dec 2008 04:13:19 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-61657 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... 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…

]]> By: Manang http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-61655 Manang Mon, 01 Dec 2008 04:12:05 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-61655 Stef, I thought I submitted my comment earlier. Guess not! Just wanted to let you know I tried making the frozen (based on comments above), with addition of caramelized sugar (like the one you hinted above) and almond paste/nuts. My in-laws and most especially my husband raved about it! My husband is looking forward to the next one I am planning to prepare for Christmas...:) Stef,
I thought I submitted my comment earlier. Guess not! Just wanted to let you know I tried making the frozen (based on comments above), with addition of caramelized sugar (like the one you hinted above) and almond paste/nuts. My in-laws and most especially my husband raved about it!

My husband is looking forward to the next one I am planning to prepare for Christmas…:)

]]> By: Marie Sharon http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-58688 Marie Sharon Sat, 25 Oct 2008 08:54:35 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-58688 Hi Stef. It's great that you've posted your recipe and procedures -as a matter of fact it's almost the same procedure that my ninang taught me so I'm not surprised that many were successful. I agree with all the rave reviews! I really love making brazo and happy to help others who are having trouble. So, allow me to reply on your behalf to some of the unanswered queries esp. about the meringue. Tip 1: make sure there is not a drop of water that gets mixed with the egg white. Tip 2: As you're beating the egg white, ribbony forms should start to appear. But the best way to find out if the egg white is ready, gently and slowly slowly flip the bowl over, holding it up in the air. If you can do this without the egg white spilling, then you're done. CAUTION: if as you start flipping the bowl over the egg white starts moving, obviously you need to continue beating. Tip 3: The soft peaks that Stef referred to should appear as you lift the beater from the bowl. If this is still not clear, as long as you follow tip 2, you shouldn't worry about the soft peaks. Re: vanilla. You also add 1 teaspoon vanilla to the meringue once all the sugar has been mixed in and then continue beating. Sorry, I'm not sure about using a non-stick pan for the meringue. Use the tray that comes with your oven, is what I would advise. Final tip (I think somebody mentioned it already but I'll repeat): let the meringue and the custard both cool off before putting them together - not sure if this is what would resolve the sagging. I'm sure there are questions I haven't answered and perhaps my tips are not that clear. If you need further clarification, you may email me at marie_gc@yahoo.com and I would be happy to provide advice, i.e. if I can. Hi Stef. It’s great that you’ve posted your recipe and procedures -as a matter of fact it’s almost the same procedure that my ninang taught me so I’m not surprised that many were successful. I agree with all the rave reviews!

I really love making brazo and happy to help others who are having trouble. So, allow me to reply on your behalf to some of the unanswered queries esp. about the meringue.

Tip 1: make sure there is not a drop of water that gets mixed with the egg white.

Tip 2: As you’re beating the egg white, ribbony forms should start to appear. But the best way to find out if the egg white is ready, gently and slowly slowly flip the bowl over, holding it up in the air. If you can do this without the egg white spilling, then you’re done. CAUTION: if as you start flipping the bowl over the egg white starts moving, obviously you need to continue beating.

Tip 3: The soft peaks that Stef referred to should appear as you lift the beater from the bowl. If this is still not clear, as long as you follow tip 2, you shouldn’t worry about the soft peaks.

Re: vanilla. You also add 1 teaspoon vanilla to the meringue once all the sugar has been mixed in and then continue beating.

Sorry, I’m not sure about using a non-stick pan for the meringue. Use the tray that comes with your oven, is what I would advise.

Final tip (I think somebody mentioned it already but I’ll repeat): let the meringue and the custard both cool off before putting them together - not sure if this is what would resolve the sagging.

I’m sure there are questions I haven’t answered and perhaps my tips are not that clear. If you need further clarification, you may email me at marie_gc@yahoo.com and I would be happy to provide advice, i.e. if I can.

]]> By: therey http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-58551 therey Wed, 22 Oct 2008 16:59:30 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-58551 Can I use non stick pan to cook the meringue?? Can I use non stick pan to cook the meringue??

]]> By: charry http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-49535 charry Sat, 12 Jul 2008 07:39:27 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-49535 how do you prevent the brazo de mercedez from sagging? thanks for the reply. how do you prevent the brazo de mercedez from sagging? thanks for the reply.

]]> By: Arvin http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-33854 Arvin Sun, 23 Mar 2008 15:30:12 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-33854 how could i know if the egg white is "perfectly beaten" and can be placed in the oven? kasi nung nakaraan nagbake po ako ng egg white, then biglang nagkaroon ng grayish layer yung egg white? does it mean kulang pa ba sya sa beat or overbeaten? ano po ba ang palatandaan na ok na sya for baking? i really cannot understand the word "soft peaks? so please teach me.. for sure mape-perfect ko na ang Brazo De Mercedes if i managed to get this.. Tnx how could i know if the egg white is “perfectly beaten” and can be placed in the oven?

kasi nung nakaraan nagbake po ako ng egg white, then biglang nagkaroon ng grayish layer yung egg white? does it mean kulang pa ba sya sa beat or overbeaten?

ano po ba ang palatandaan na ok na sya for baking?

i really cannot understand the word “soft peaks?

so please teach me.. for sure mape-perfect ko na ang Brazo De Mercedes if i managed to get this..

Tnx

]]> By: Gigi http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-22319 Gigi Sun, 06 Jan 2008 06:41:25 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-22319 I made one today and as always, the brown "crust" stuck and resulted in a very white roll. So I tried something new and it worked! When I rolled the brazo I rolled it onto waxed paper. I slid the roll and paper back onto the baking sheet and browned it in the oven and it turned a gorgeous brown. It didn't take long so watch it very carefully if you try this. I use the "Let's Cook with Nora" recipe but it's lacking in step-by-step instructions. Thank you for posting your instructions here. I made one today and as always, the brown “crust” stuck and resulted in a very white roll. So I tried something new and it worked! When I rolled the brazo I rolled it onto waxed paper. I slid the roll and paper back onto the baking sheet and browned it in the oven and it turned a gorgeous brown. It didn’t take long so watch it very carefully if you try this.

I use the “Let’s Cook with Nora” recipe but it’s lacking in step-by-step instructions. Thank you for posting your instructions here.

]]> By: Joan http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-21037 Joan Mon, 24 Dec 2007 05:33:07 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-21037 Thanks for the recipe. I'll try your recipe tonight. My husband loves Brazo de Mercedes but sometimes I cannot get the meringue right. I hope after this I can perfect my meringue. And for the filling I use double broiler so I have more control with the heat. Thanks for the recipe. I’ll try your recipe tonight. My husband loves Brazo de Mercedes but sometimes I cannot get the meringue right. I hope after this I can perfect my meringue. And for the filling I use double broiler so I have more control with the heat.

]]> By: monica http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-19278 monica Wed, 12 Dec 2007 00:23:10 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-19278 hi der!!!! ur recipe looks really good. hi der!!!! ur recipe looks really good.

]]> By: Cristina http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-14494 Cristina Fri, 23 Nov 2007 20:54:27 +0000 http://www.andthesethygifts.com/2005/02/17/brazo-de-mercedes/#comment-14494 Your recipe is simply the best. It's easy to follow and oh so yummy! I tried it last night and it was great. Now, I won't miss them anymore here in Australia as I can make them anytime. Your recipe is simply the best. It’s easy to follow and oh so yummy! I tried it last night and it was great. Now, I won’t miss them anymore here in Australia as I can make them anytime.

]]>