Preheat the oven to 250 degrees F (130 degrees C). Line 2 baking sheets with parchment paper. Set aside.

In a small bowl, whisk together the granulated sugar and cornstarch. Set aside as well.

In a large, clean (no grease!) mixing bowl with a hand mixer, or using a stand mixer, beat the egg whites on medium speed just until frothy. Then beat in the kosher salt and cream of tartar on medium speed.

Add the sugar and cornstarch mixture one tablespoon at a time, while the mixer is running on medium-high speed. Continue to beat the egg whites on medium-high speed until smooth (no grainy sugar!), shiny, and stiff peaks form.

Add in the vanilla extract and white distilled vinegar, and gently fold the glossy egg mixture with a spatula.

Take a tiny bit of meringue and smear it under the corners of the parchment on the baking sheets so the parchment doesn't move. Spoon the batter into 8 rounds (six if you're making them as big as I did, two large and hearty dollops per meringue) on the prepared baking sheets. Make a shallow well in the center of each round with the back of a smaller spoon.

Bake for 35 minutes if small (one spoonful) or 45-50 minutes if larger (two spoonfuls). And then turn the oven off and let it cool for at least an hour with the oven door ajar. Store cooled mini Pavlovas in an airtight container or zip-top bag at room temperature, or in the cooled oven until ready to assemble.

In a medium-sized mixing bowl, beat heavy cream, sugar, and vanilla with an electric mixer (or stand mixer with the whisk attachment) until soft peaks form. Cover and refrigerate until ready to assemble pavlovas.

To assemble the pavlovas, fill the meringue shells with chantilly cream and top with fresh strawberries.

Serve immediately, as meringue doesn't do well with prolonged moisture.