Special equipment: kitchen blow torch
Preheat the convection oven
to 150 degrees F. Line a sheet pan
with parchment paper.
Put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk
attachment and mix on medium speed. Mix the sugar
and cornstarch together, then slowly add into the bowl with egg
whites. Increase the mixer
speed to medium-high and whip
the egg whites to a soft peak. Add in the vanilla. Continue whipping on high speed for 5 minutes.
Using a spoon, and working quickly, create 3-inch mounds of the meringue on the prepared sheet pan with 3 inches between each mound. Create peaks on the meringue by dragging the tip of the spoon from the center of the mound and lifting. Use a kitchen torch all the way around the meringue to give it some color and a nice toasted marshmallow
flavor. Bake with the oven fan on high until the meringue
is dry to the touch on the outside but still gooey inside, 1 hour.
Store in an airtight container with silica packets to keep out any excess moisture until ready to serve.