Brazo de Mercedes
10 egg whites
1 tspn cream of tartar (I substituted this with 1 tspn baking powder)
1 cup sugar for the egg whites
10 egg yolks
1 cup condensed milk
1/4 cup powdered sugar
1. Preheat oven to 300F. Place egg whites and cream of tartar in the bowl of a stand mixer. Using a wire whisk, beat over medium high speed.
2. Egg whites will stiffen being beaten, and stick to the spatula when scooped. Add the cup of sugar a little at a time. Add vanilla. Increase speed to high and continue beating egg whites until stiff but not dry. The texture should be smooth and silky. Do not over beat as this will make the mixture separate and become watery.
3. Grease jelly roll (for the egg white mixture) pan. Line pan with waxed paper or any brown paper. Grease paper laid out on pan.
4. Spread and level beaten egg whites on pan. Press hard with the spatula on the egg whites to remove air. To further remove air bubbles, lift the pan a few inches above the the table and let it drop on the table. Do this once or twice. Immediately place pan in the oven and bake for 30-40 minutes, or until meringue is firm to the touch and turns light brown.
5. While meringue is baking, cook the filling. Place egg yolks and condensed milk in a double boiler. If not using double boiler, fill a bigger saucepan halfway with water. Place a smaller saucepan, with the yolks and milk, on top of the bigger saucepan (I used this method). Make sure the bottom of the smaller pan does not touch the water. Cook over low heat, stirring continuously until the mixture is thick, about 40 minutes. Constant stirring creates a smooth lump-free consistency.
6. Lay out a sheet of waxed paper on the table. Sprinkle powdered sugar over the paper.
7. Loosen sides of baked meringue. Invert pan over sheet of white sugar. Peel of the paper sticked to egg whites.
8. Spread egg yolk filling over half of the meringue
9. Lift edge of wax paper and roll meringue, enveloping the egg yolk filling completely.
Source: Food Step by Step magazine