Preheat oven to 275 degrees.

Line a baking sheet with parchment paper.

Using a kitchen aid with the whisk attachment beat the egg whites and cream of tarter on a medium speed until they are very foamy. Increase the speed to medium-high and continue to beat until you have medium-stiff peaks.

Conținue to beat at medium-high speed gradually adding the sugar, 1 tablespoon at a time. Increase the speed too high and beat until your whites are stiff, thick, and shiny. This should take between 5 to 10 minutes.

With a spatula gently fold in the vinegar.

Carefully place the meringue onto the parchment paper and using your spatula create a mound with a slight indentation in the center.
Place in the oven for 1 hour. After an hour turn off your oven and leave your pavlova in the oven for 3 to 4 hours or overnight.
When it’s time to serve top with whipped cream, fresh berries, and edible flowers.