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1
Preheat the oven to 275u00b0F. Line a baking sheet with parchment paper.
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2
Clean the bowl and whip of an electric mixer or a large glass bowl and the beaters of a hand mixer with white vinegar and wipe dry.
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3
Place the egg whites and cream of tartar in the prepared bowl and whip on low speed until foamy, 1-2 minutes.
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4
Raise the speed to medium, and begin to add the sugar gradually, whipping to stiff peaks. With such a large amount of egg whites this may take longer than you think, 8-10 minutes. Do not overwhip - the egg whites should look soft and smooth, not clumpy or dry.
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5
Add the vanilla and mix to combine. Transfer the meringue to the prepared baking sheet, and spread in an even layer - almost to the edges of the pan on all sides. It's ok to have peaks and valleys in the meringue - this will give it good texture later.
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6
Transfer the pan to the oven, and reduce the temperature to 225u00b0F. Bake until the meringue is firm and set, about 2 hours. Turn the oven off and leave the meringue to cool completely (and continue drying), another 3-4 hours.
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7
I like to serve this right on the baking sheet - plop a spoon in the middle and let people go to town. If you want to put it on a platter, it's best to transfer it before you top it. Be careful - it's easy for the meringue to crack at this size. It's best to leave it on the parchment paper to serve.
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8
In the bowl of an electric mixer, whip the cream, sour cream, powdered sugar, and vanilla bean to soft peaks. In a medium bowl, toss the cherries, sugar, and lemon zest to combine.
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9
Add the topping just before serving. Spread the cream mixture evenly over the pavlova, and top with the cherry mixture. Garnish with more lemon zest, if using, and serve immediately.
