Beat egg whites with electric mixer or kitchen aid type mixer until egg whites begin to foam.
Add in sugar, cream of tarter and beat for a minute or two. Add vanilla.
Beat mixture until it’s similar to a marshmallow cream as pictures above.
Using parchment paper, draw a circle (8-9 inches). Turn upside down and place the mixture on circle, leaving a well in center. Use remaining to make smaller pavlova. Or, you could make one very large pavlova. Instead of parchment paper, you could use a silpat, which is what I do.
Turn oven down to 180 degrees. Bake for one hour. Turn oven off. In 30 minutes open oven door. Continue to allow pavlova to cool in oven before removing. Cool completely before serving.
Fill with heavy whipped cream (I prefer not sweetened) and top with fresh fruit.