Special equipment: a convection oven, a kitchen blow torch, silica packets
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. In a small bowl, 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, about an hour.
Store in an airtight container with silica packets to keep out any excess moisture until ready to serve.
Cook's Note: Serve the pavlova
with fresh fruit and sorbet
or anything tart (like yuzu
or lemon curd
) to balance out the sweetness.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.