1 c. condensed milk
8 egg yolks
2 tbs. butter
8 egg whites
1 tsp cream of tartar
1 c sugar
PREPARE FILLING:Combine egg yolks and condensed milk. Cook on top of a double boiler. Continue cooking until thick or of spreading consistency. Add the butte. Blend well. Set aside.
Beat egg whites and cream of tartar until it stands in peaks. Add sugar very slowly, beating continuously. Spread meringue into a heavily oiled brown paper lined cookie sheet. Bake at 400 degrees until brown. Loosen paper lining. While hot, spread the above filling. Roll as for jelly roll.
Sprinkle the brazo with powdered sugar.
NOTE: I followed this recipe to a T, but maybe next time, I will cut the condensed milk to 3/4 cup. But for really sweet tooth, this recipe is perfect!