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.