In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites at low speed, gradually increasing the speed to medium. When the whites start to hold soft peaks, you can begin adding the sugar 2 tablespoons at a time, and wait until that sugar has dissolved before you add next couple tablespoons. Continue beating until glossy, satiny peaks begin to form. This whole process will take about 15 minutes. Do NOT beat the egg whites at too high of a speed.
Add the cornstarch mixture to meringue mixture and beat for another minute until cornstarch mixture is incorporated.
Lift up each corner of the parchment paper and dab a small teaspoon-sized blob of meringue on the corner of the large baking sheet, then press the parchment paper back down firmly onto the bit of meringue (doing this on each of the four corners of the baking sheet will keep the parchment paper from sliding around while you spread your pavlova shape).
Now you have two shaping options:
Option #1 (easier): Using a rubber spatula, spread the remaining meringue into a 9-inch circle shape using the tracing to guide you. Try to make the edges of the pavlova slightly higher than the center to allow space for the toppings later on. Use an offset spatula to make vertical lines around the edge of the pavlova, starting your offset spatula at the bottom of the pavlova and then lifting straight up, and repeating all the way around the edges of the pavlova (optional).
Option #2 (harder, looks like the photos in this post): Use a pastry bag fitted with a very large circle tip. Starting in the center of the pavlova, pipe one line out to the edge of the circle. Start right next to the other line at the center and do it again. Continue this until you have a starburst pattern and have filled
the circle. Now, do it again on top for a second layer, but don’t go all the way to the edge of the circle, instead stopping about 1 inch short to allow the 1st layer underneath to show. Use the back of a large spoon to make a small bowl shape that’s about 3 or 4 inches in diameter across in the center of the pavlova to allow space for the toppings later on.
Place the pan in the oven and bake for 90 minutes. Turn off the oven and allow the pavlova to cool to room temperature over several hours. Pavlovas will deflate and collapse if cooled too quickly. Once COMPLETELY cooled to room temperature, remove the pavlova from the oven.
