|
 1.
Preheat oven to 300°F. 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 while being beaten, and
stick to the spatula when scooped. Add the 1 cup 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 pan. Line pan with waxed or
any brown paper; or you can use nonstick baking paper. Grease paper laid out on
pan (if using waxed or brown paper). |
 4.
Spread and level beaten egg whites on pan.
|
 5.
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 table and let it
drop. Do this once or twice.
Immediately place pan in the oven and bake for 30 to 40
minutes until meringue is firm to the touch and turns light brown. |
 6.
While meringue
is baking, cook the
filling. Place egg
yolks and condensed
milk in a double
boiler. If not using
a double boiler,
fill the bigger
saucepan halfway
with water. Place
the smaller
saucepan, with the
yolks and milk, on
top. Make sure the
bottom of the
smaller pan does not
touch the water.
Cook over low heat,
stirring
continuously until
mixture is thick,
about 40 minutes.
Constant stirring
creates a smooth,
lump-free
consistency. |
7. Layout a sheet of waxed paper on the table. Sprinkle white sugar or powdered
sugar over the paper. |
 8.
Loosen sides of baked meringue. Invert pan over sheet of white sugar.
Peel off the wax paper. |
 9.
Spread egg yolk filling over half of the meringue. |
 10.
Lift edge of wax paper and roll meringue, enveloping the egg yolk
filling completely. |
