Ingredients:
For the meringue:
8 egg whites
1 cup refined sugar
1 tsp Cream of Tartar (CoT)
1 tsp vanilla
For the yema filling:
8 egg yolks
1 can condensed milk (330ml)
1 can water (330 ml)
1 tsp vanilla
Instructions
To make the meringue:
1. Preheat oven to 350 F.
2. In a clean and dry bowl, whip in high speed the egg whites.
2. In a clean and dry bowl, whip in high speed the egg whites.
3. Gradually add refined sugar while mixing. Continue mixing until soft peaks.
4. Add in Cream of Tartar following the vanilla.
5. In a cookie sheet, line a baking sheet and grease the surface.
6. Place the meringue on the cookie sheet and spread evenly with a spatula.
7. Bake for 20-25 minutes or when the top begins to brown.
8. While waiting to cook, start with the yema filling.
To make the yema filling:
1. Combine ingredients.
2. Cook over a double boiler until thick.
To assemble:
1. Remove meringue from the oven and cool.
2. Dust confectioners sugar and place wax paper on top.
3. Place a new and clean baking tray of similar size on top and flip the meringue.
4. Remove the old wax paper.
5. Put filling and roll slowly to avoid breakage of meringue.
5. In a cookie sheet, line a baking sheet and grease the surface.
6. Place the meringue on the cookie sheet and spread evenly with a spatula.
7. Bake for 20-25 minutes or when the top begins to brown.
8. While waiting to cook, start with the yema filling.
To make the yema filling:
1. Combine ingredients.
2. Cook over a double boiler until thick.
To assemble:
1. Remove meringue from the oven and cool.
2. Dust confectioners sugar and place wax paper on top.
3. Place a new and clean baking tray of similar size on top and flip the meringue.
4. Remove the old wax paper.
5. Put filling and roll slowly to avoid breakage of meringue.