Preheat oven to 350°F.

For the meringue, beat egg whites in a large mixing bowl using a hand mixer on mid setting. Add cream of tartar when eggs are a little bubbly.

Gradually increase beat setting of hand mixer. If eggs starts to get foamy, gradually add sugar.

Continue beating until soft peaks form.

Lay a sheet of parchment paper on a 9"x5" baking tray. Brush parchment paper with a little oil. (You can dip paper towel on oil and spread it thinly on baking tray)

Pour meringue mixture and spread evenly. (Like VERY even)

Using a bread knife, pass through the meringue's surface (for aesthetic purposes, which I obviously, did not do 🤫)

Bake for 25-30 mins at 350°F or until surface starts to brown a little.

On a separate mixing bowl, beat egg yolks. Then add condensed milk and mix well.

Add vanilla extract.

To make custard spread, heat egg yolk mixture on a cooking pot on low heat. Continue mixing until you have a pasty consistency. Set aside to cool.

Once meringue is baked, sift powdered sugar on top. Lay a parchment paper.

Turn the pan upsidedown. Spread custard filling THINLY (Which I didn't do as you can see from the picture above. LEARN from my mistake 😒🤣, Don't worry i'll remake it soon so don't shade me, okay? 😝).

** If the sides crusted, slice off using a bread knife***

Roll the meringue (like a sushi) placing the end under to make sure the roll stays intact.

Sift a little more powdered sugar making sure top is evenly covered from all that rolling.

Serve and enjoy.