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Brazo de Mercedes Cups
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INGREDIENTS
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| 14 | pieces | egg whites, room temperature |
| 1 | teaspoon | Tartar Cream |
| 2 | cups | Sugar |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sugar |
| 1 | packet | NESTLÉ® All Purpose Cream |
| 7 | pieces | Egg Yolk |
| 2/3 | cup | NESTLÉ® Carnation® Condensada |
| 1 | teaspoon | lemon zest (optional) |
| 2 | tablespoons | Butter |
| 1 | teaspoon | vanilla |
| 1 | tablespoon | Cornstarch |
| 14 | pieces | egg whites, room temperature |
| 1 | teaspoon | Tartar Cream |
| 2 | cups | Sugar |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Sugar |
| 1 | packet | NESTLÉ® All Purpose Cream |
| 7 | pieces | Egg Yolk |
| 2/3 | cup | NESTLÉ® Carnation® Condensada |
| 1 | teaspoon | lemon zest (optional) |
| 2 | tablespoons | Butter |
| 1 | teaspoon | vanilla |
| 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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