Brazo de Mercedes

 Brazo de Mercedes
makes 24 cupcakes

8 large egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla extract

8 large egg yolks
2 tsp vanilla
1/4 cup custard powder or cornstarch
1 can condensed milk
1 can water same amount as condensed milk
1 tbsp lemon extract
1 tbsp butter

1.  Beat egg whites, lemon extract, and cream of tartar together. Gradually add in sugar and then beat until stiff.
2. Pipe the egg whites into cupcake molds with paper and aluminum foil.(double liner) Pipe to cover the base then continue with the swirl motion forming a circle following the side/ wall of the cupcake. It should form 2-3 overlapping layers, leaving the center open for the filling later. Pre-heat the oven to 350F. Once it has reached that temperature, put it in the oven for 7 minutes. Then, lower the temperature to 325 for another 3-5 minutes. Take it out of the oven and let it cool on a wire rack. 
3. In a sauce pan, mix condensed milk, water, and custard powder. Heat the pan under medium-low heat. Stir the mixture for one minute once the mixture is incorporated before it turns too hot. Gradually add in the egg yolks, one by one. Quickly whisk the mixture continuously and then cook until the mixture thickens.  Remove from heat then add lemon extract mix thoroughly then add the tablespoon of butter on top. (Butter will prevent the top layer of the custard from drying) set aside to cool.
4. When the custard has cooled down, pipe it into the center of the meringue.