Preheat oven to 275° F.
Tear off a sheet of parchment paper to a size that will fill a baking sheet. Take a small bowl or plate, flip it over, and trace it on left side of the parchment paper with a pen or pencil. Do the same on the right side. Flip the sheet over and line a baking sheet with the parchment paper - you want to be able to see the tracing through the paper. Set aside.
In a large stand mixer, beat the egg whites until they're frothy and turn white.
Add cream of tarter and salt and beat to combine.
Add sugar, a little at a time, until combined. Beat on high speed until it forms stiff peaks.
Using a piping bag with a large opening (or just a spoon/spatula if you're comfortable), pipe egg white mixture onto each circle evenly. Think of it as topping a really large cupcake! Depending on the size of each of your circles, you may have leftover mixture - you can use that to make some smaller pavlovas on a separate baking sheet (bake them at a separate time).
On a low rack in the oven, bake for an hour. Turn off the heat, crack open then oven door, and let the pavlova cool slowly (leaving it in the oven). Once cooled, remove and let set at room temperature in a cool dry place while you prepare your toppings.