Recipe: Brazo de Mercedes cups

I am not a real baker. I bake for personal consumption and sometimes, when they're good enough, I share with friends, family, and my husband's officemates. I also have an intense love for Goldilocks fresh brazo de mercedes logs. I know if it's fresh. And I definitely know if it's not Goldilocks. So lately... I don't have access to Goldilocks and I'm not very good with complex recipes so I looked around and did an experiment aaaaand here we go!

Wait. I did say I'm not a real baker so do excuse the crappy piping. I have no idea how to wrestle a piping bag.

Meringue cups ("shells")
Ingredients
5 egg whites
1/2 tsp cream of tartar
1/3 cup white sugar
1/2 tsp vanilla extract (optional)

Directions

1. Preheat oven to 320°F
2. In a mixing bowl, combine the egg whites and cream of tartar. Beat at low speed using an electric mixer until foamy. 
3. Increase speed to medium and gradually add the sugar, continue mixing until you get stiff peaks.
4. Put the mixture in a piping bag.
5. Pipe out the mixture into the baking cups. Leave a hole in the center. 
6. Bake for 20-30 minutes.
7. Set aside to let cool.

Custard
Ingredients
5 egg yolks
3/4 cup condensed milk
1/2 tsp vanilla extract

Directions

1. Combine the egg yolks and condensed milk in a sauce pan.
2. Cook the mixture stirring constantly until thick.
3. Turn off the heat and add vanilla extract and mix in completely.
4. Transfer the mixture into a small bowl to cool.
5. Put the mixture in a piping bag and squirt in the middle of the meringue cups.

Finally, decorate with powdered sugar by putting around 2 tbsp into a sifter and dusting onto the cups.