Preheat the oven to 130°C(fan)/150°C/gas mark 2.
Line a baking tray with baking paper and draw a 23cm-diameter circle on it - the easiest way to do this to draw around a cake tin.
Place 120ml aquafaba in the bowl of an electric stand mixer*. Whisk on high for at least 10 minutes until stiff peaks have formed. Keep going until you have the stiff peaks - on occasion this has taken me 15-18 minutes. It should be spoonable and not runny at all.
Continue whisking for a further five minutes adding 225g caster sugar a spoonful at a time.
Whisk in ½ tbsp beetroot powder (if using) and finally 1.5 tsp white wine vinegar.
Your meringue should now be very thick and almost glossy in appearance. If it feels too runny continue whisking.
Spread the meringue on top of your circle on the baking paper, making the sides slightly higher than the middle.
Place in the oven and reduce the heat to 120°C(fan)/140°C/gas mark 1.
Bake for 2 hours until firm on top.
Turn the oven off and leave your pavlova in the oven until completely cool. I usually leave mine overnight or make it in the morning and leave it in the oven all day. Don't skip this step - it's an important part of the process and your meringue will fall apart without leaving it to cool.