Thanks for you video!!! Greatings from Bogotá Colombia.

I don't understand why the previous reactions are so negatieve.I think you did a wonderful job,very clear,and handy tricks to succes the merengue roll.Thank you so much.A big succes every time I make it.

Really helpful!

Made this exactly as stated, stiff peaks with no grains of sugar. Baked at 150* /25mins. Let cool in tin. Meringue was very wet and sticky underneath and a very fragile meringue too. Is putting veg oil on baking paper the problem I wonder ? It looks undercooked and sticky underneath

The trouble with rolling it this way instead of length ways is that it's never actually going to roll properly.... I go length ways and I still get about 10 slices!

Do u use fan on or top & bottom heat for your oven setting?

thank you for explaining why my meringue is ALWAYS sticky, that's why I never make this.

Thank you for a great video. I do have a question. In the beginning you say how important it is not to have any oil on any of the hardware that will come in contact with the egg whites by cleaning the bowl with vinegar. However, before putting the beat egg whites onto the parchment paper, you put sunflower oil on to keep the meringue from sticking. Won't this cause a problem? Confused. Thanks again!