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Preheat the oven to 200 degrees F.
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Place a sheet of parchment paper on a sheet pan.
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Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
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Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment.
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Beat the egg whites on high speed until firm, about 3 minutes.
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With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 4 more minutes.
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Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula.
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To make a wreath shape, spoon the meringue into a circle on the parchment paper and smooth the top, joining the dollops into a wreath.
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Bake for 1 hour.
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Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Wrap it in plastic wrap until you're ready to assemble it, ideally right before eating.
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To assemble the pavlova, place the wreath on a plate (it will most likely crack as it cools--this is okay). Spoon whipped cream on top of the wreath and garnish with cranberry sauce, sugared cranberries, and rosemary or mint.