Preheat oven to 250°F and adjust the rack to the lowest part of the oven.

Using a pencil, draw an outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.

In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Continue whisking, gradually bringing the speed up to medium, beating until the egg whites forms soft peaks. In small additions (I mean this–do not just dump the sugar in in a few editions!), begin to gradually beat in the granulated sugar, salt and cream of tartar until stiff peaks form and the sugar is almost completely dissolved.*

Add the vanilla extract. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining.

Spoon the meringue onto the parchment paper and, using a cake scraper, form the meringue into a tall disk within the 8 inch circle you previously outlined with the cake pan. Using the cake scraper, create a slight divot in the center of the meringue, like a volcano’s center. Last, use the scraper or a large spoon to shape the sides into desired design.

Bake in the oven for 1 hour, then turn off heat, crack the door of the oven so it stays ajar, and allow the pavlova to sit for an additional hour in the oven. While it sits in the oven, the pavlova will dry out completely. After an hour, remove from oven and allow to cool completely on a wire rack.

While the pavlova is cooling, whip up the topping! In a stand mixer with a whisk attachment, whip the heavy cream and powdered sugar sugar until soft peaks form. Spread the whipped cream over the pavlova.

Thinly slice your peaches and place on top of the whipped cream. If using peach preserves, place in the microwave or 30 seconds to warm up before drizzling over the pavlova.