Preheat oven to 275 degrees F and line an extra large baking sheet with parchment paper.

Combine the sugar and cornstarch in a small bowl and whisk to combine.

Pour the egg whites into a stand mixer (you can also use a hand mixer), and sprinkle with cream of tarter and salt. Starting the mixer on low, mix eggs until they become foamy.

Slowly increase speed to medium, until the whites become frothy and opaque. Continue to increase the speed to medium-high and begin adding the sugar, one heaping tablespoon at a time, waiting 30 seconds in between each scoop to make sure sugars are incorporated. Continue until all sugar is whipped in.

When the meringue forms stiff peaks, turn off mixer.

Using two large spoons—one to scoop and one to scrape—portion out the meringue into 10-12 mounds. Bake for 50-60 minutes, making sure to flip the baking sheet 30 minutes in for even baking.

To serve, allow pavlovas to cool, and carefully transfer to a platter. Crack the center in slightly with a spoon and fill with whipped cream, and top with any other desired toppings.