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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Line a baking sheet with parchment paper.
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3
Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (make sure both the bowl and whisk are clean, dry, and absolutely grease-free).
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4
Whisk the whites on medium speed until they begin to lighten in color and only small bubbles remain, about 2 minutes.
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5
Increase the speed to high and very slowly add the sugar in a thin, continuous stream.
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6
Whisk until firm, shiny peaks form, resembling marshmallow creme (this is the meringue), about 3 minutes.
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7
Remove the bowl from the mixer and sift the cornstarch through a fine-mesh strainer into the meringue.
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8
Drizzle with the vinegar and vanilla and fold them into the meringue with a rubber spatula until no streaks of vanilla remain, being careful not to deflate the whites.
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9
Using the rubber spatula, form 6 individual rounds on the parchment-lined baking sheet.
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10
Bake until the pavlovas are firm to the touch but slightly soft in the middle, about 60 minutes.
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11
Remove from the oven, place the baking sheet on a wire rack, and let cool completely.
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12
Run a thin metal spatula under the pavlovas to loosen.
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13
While the pavlovas are baking, in a saute pan over medium heat, simmer the strawberries and blood oranges with the sugar, balsamic vinegar, and a pinch of kosher salt.
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14
Cook until it reaches a jamlike consistency, about 10 minutes.
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15
Cool to room temperature and spoon over the pavlovas.
