Add salt, cream of tartar and the vanilla. Continue beating on high until mixture is glossy and stiff peaks form.
Drop 6 scoops of the mixture, about 1/2 cup each, onto a parchment paper lined baking sheet. Use a spoon to make a well in the center of each pavlova.
Bake for 2 hours at 200° Fahrenheit. Turn the oven off and allow pavlovas to cool in the oven with the door ajar for 2 more hours. A wooden spoon works well to keep the door open. Pavlovas can be stored at room temperature in an airtight container for up to three days.
Recipe adapted from: Egan, Kelly. "Blood Orange Curd Topped Vanilla Bean Pavlovas." A Side of Sweet.