This recipe comes from Tractor Gibsey Beckett, whose mother made it while living in Australia—where pavlova is considered a national treasure.
3 egg whites, at room temperature
3/4 teaspoon cornstarch
3/4 cup sugar plus 1 tbsp.
1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
6 cups berries (such as blueberries, raspberries, olallieberries, and sliced strawberries)
1 cup whipping cream
How to Make It
Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.
Line 2 baking sheets with waxed paper. Using a large spoon, drop meringue onto paper in 8 equal dollops 2 in. apart. Press back of spoon into dollops to make shallow bowls about 3 in. wide.
Bake meringues until a pale golden crust has formed (surface shouldn't be sticky), 40 to 50 minutes. Let cool 5 minutes, then transfer from waxed paper to a rack; cool 5 to 10 minutes more.
Put berries in a small saucepan with remaining 1 tbsp. sugar and bring to a simmer over medium heat, uncovered. Simmer, stirring gently every now and then, until berries begin to break down, 5 to 10 minutes. Let cool.
Whip cream. Top each cooled meringue with cream and berries, dividing evenly.
Make ahead: Pavlovas, up to 1 week airtight at room temperature; sauce, up to 1 day, chilled.