Ingredients:

  • 2 Large Egg Yolks
  • 20g Whole Milk
  • 0.5 tsp Pure Vanilla Bean Paste
  • 32g Cake Flour
  • 0.5 tsp Baking Powder
  • 3 Large Egg Whites
  • 0.5 tsp Cream of Tartar
  • 25g Granulated Sugar
  • 1 tsp Cornstarch

Instructions:

  1. In a medium bowl, whisk the egg yolks, milk, and vanilla bean paste until pale and frothy.
  2. Sift the cake flour and baking powder into the yolk mixture. Stir gently until just combined, ensuring no overmixing to prevent gluten development.
  3. In a separate chilled stainless steel bowl, beat the egg whites and cream of tartar on low speed until frothy.
  4. Gradually add the sugar and cornstarch while increasing the mixer speed. Beat until firm peaks form, where the meringue stands up with a slight hook (bird's beak) when the whisk is lifted.
  5. Fold one-third of the meringue into the yolk base to lighten. Gently fold in the remaining meringue using a J-cut motion to preserve air bubbles.
  6. Lightly grease a non-stick skillet and heat on the lowest setting. Scoop tall mounds of batter onto the pan.
  7. Add 1 tablespoon of water to the empty spaces of the pan and cover immediately with a lid. Steam for 6 minutes per side until the center is set and the exterior is golden.