Heat oven to 250°F; line a large baking sheet with parchment paper.

Process sugar on high in a food processor for 15 seconds.

Measure sugar again. (You need 1 cup)

Place freeze-dried strawberries in food processor, and purée for 10 seconds, until they are a combination of dust and very small pieces.

In a small bowl, combine cornstarch and 2 tablespoons of the processed sugar. Set aside.

Place egg whites in the bowl of a stand mixer, and beat on medium-high speed until foamy peaks form, about 1 to 2 minutes.

Gradually add plain sugar, 1 tablespoon at a time, to the egg whites, beating until incorporated, about 1-2 minutes.

Add cornstarch/sugar mixture, 1 tablespoon at a time, beating until the egg whites are stiff and glossy, about 1-2 minutes.

Add vinegar, vanilla, and 6 tablespoons of the ground freeze-dried strawberries; beat for 1 minute.

Using a spatula, spoon meringue into 8 mounds onto prepared baking sheet.

Using the spatula, form each mound into a 4-inch disk.

Sprinkle remaining ground freeze-dried strawberries on pavlovas.

Bake for 40 minutes.

Turn off the oven, and prop the door open, placing a wooden spoon in the opening.

Let pavlovas cool in the oven for an hour.

Transfer the pavlovas from the baking tray to a cooling rack.