• Preheat oven to 300°F degrees.
• Line a cookie sheet with parchment paper. Here’s how to be sure your finished meringue will fit on your serving dish. Using your plate as a template, draw a circle on the paper with a pencil.
• In the bowl of a stand mixer (or a bowl and hand mixer), beat room temperature egg whites and cream of tartar until soft peaks form.
• Gradually add 1 cup sugar, 1 tablespoon at a time, beating continuously at medium-high speed until sugar is dissolved and stiff peaks form. This will take about five minutes.
• At stiff peaks, the meringue will look gorgeously glossy and hold sharp, distinct points if lifted with a spoon.
• Add the vanilla and blend once more.
• Spoon meringue on the prepared cookie sheet, using the circle as your guide. Build up sides with the back of the spoon leaving a depression in the middle.
• Place in 300°F degree oven and immediately reduce heat to 250°F degrees.
• Bake for 60 minutes, then without opening the oven- turn the heat OFF and let it sit in the closed oven for another hour.
• Let cool. Carefully remove the meringue from the paper and place on a serving plate.

To serve -

• Whip the cream to soft peaks adding 1tablespoon sugar and ½ teaspoon vanilla.
• Fill the center of the meringue with whipped cream and top with berries. 
• Serve immediately to great accolades. Take bow.

For individual pavlovas -

• Follow all the directions above but divide the meringue into 6 or 8 portions on the baking sheet. Use a spoon to shape small circles with a dip in the center to hold toppings.