Special equipment: a convection oven, 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.
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. It has not been tested for home use.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
Recipe courtesy of The Pig and The Lady, Honolulu, HI