Low FODMAP strawberry Pavlova makes a perfect special occasion dessert. Make sure to use deep red, sweet berries for best results.
In a clean, grease-free bowl whip egg whites with balloon whip attachment of stand mixer or use an electric beater on low speed until frothy. Add cream of tartar and continue beating, turning speed to high, until soft peaks form. Add sugar gradually and beat until meringue is stiff and glossy, which will take several minutes. Beat in cornstarch, vinegar and vanilla.
Scoop meringue onto parchment within the circle and use the back of a large spoon to help shape a round disc; use the drawn circle as a guide for the outer edge. Make a slight depression in the center of the disc. (Use photo to aid you here. You will be piling the whipped cream and berries in the middle and a depression in the meringue will help hold the toppings).
Place in oven and immediately turn oven down to 250°F/121°C. Bake for 1 hour, then check the meringue disc. It should be crisp, dry and just tinged with a faint amount of color. Turn off oven and allow disc to cool in oven. Once cooled, disc may be stored in an airtight container at room temperature for up to 3 days. (You would need a large, wide, flat container, so plan ahead if you want to do this).