In a mixer bowl with whisk attachment - measure the egg whites.
Start the mixer on medium with a pinch of salt.
When the egg whites have whipped to a foamy consistency (about 2 minutes).
Start adding the white sugar - one tablespoon at a time.
When all the sugar has been added - continue to whip the meringue until you have stiff peaks.
Tip - the meringue should be sticky, and hot stiff peaks but still have a shiny appearance.
Switch to a spatula - fold in the vanilla.
Sift in the cream of tartar and cornstarch.
Spread the meringue on the circle you created - being careful to stay inside the circle.
Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.