Pavlova

1. Stage

Preheat the oven to 275°F. Place rack in the middle of the oven. Line a large baking sheet with parchment paper.

2. Stage

Combine the vanilla and vinegar (if using): Pour the vanilla extract and vinegar (if using) into a small cup. (If you're using cream of tartar instead of vinegar, skip this step.)

3. Stage

Combine the sugar and cornstarch: Stir the cornstarch into the sugar in a small bowl.

4. Stage

Whip the egg whites, cream of tartar (if using), and salt: In a large bowl of a heavy-duty mixer fitted with whisk attachment, whip the egg whites, cream of tartar (if using), and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

5. Stage

Add the sugar-cornstarch mixture, vanilla, and whip: Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla (or the vanilla/vinegar mixture if you're using vinegar instead of cream of tartar). Increase speed a bit and whip until meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

6. Stage

Pipe the meringues: On a baking sheet lined with parchment paper or a silicone liner, pipe or spoon the meringue into 8 to 10 large round mounds that are 3 inches wide. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

7. Stage

Bake: Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F. Bake for 50 to 60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white (not tan-colored or cracked). The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around.

8. Stage

Cool: Gently lift from the baking sheet and cool on a wire rack. The meringues will keep in a tightly sealed container or individually wrapped at room temperature for up to a week if your house is not humid.

9. Stage

Make the optional topping: If you want to make a berry sauce, heat the berries over medium heat in a medium saucepan with the sugar. Cook, stirring once or twice, for about 5 to 10 minutes, until the berries are jammy. Remove from heat and let cool completely. If you make the sauce ahead of time, store it in the fridge.

10. Stage

Serve: Top with your favorite filling (lemon curd, raspberry or blueberry sauce, and/or freshly whipped cream) and serve.