Preheat the oven 180°c

Beat the Egg whites and cream of tartar in a high speed until soft peaks form. Make sure that when you separate egg whites and egg yolks there are not any yolk left in the egg whites if there are, egg whites will not double it volumes and the Be carefull at separating them. Add the sugar and mix it well.

Line a large cookie sheet or baking pan with wax paper. Spread the merengue evenly in your pan. Cook it for 20 mins or until the top is golden brown.

For the custard. In a sauce pan, beat the egg yolk with a whisk and add the vanilla and condensed milk. Mix well. Put it in a low heat and cook it until it's thick enough to be spread.

When your merengue is cool. Coat your merengue with powdered sugar before turning it over. Spread the custard evenly.

Carefully roll the merengue. Coat with powdered sugar. Enjoy:)