Crisp on the outside and soft on the inside, this pavlova is a simple, show-stopping meringue-based cake. Every bite will melt in your mouth!
Preheat oven to 325°F/160°C (Note: you will lower the oven temperature as soon as you place the pavlova in the oven). Line a baking sheet with parchment paper and draw an 8-inch or 9-inch circle (you can use your cake pans to help with this). This will help you later when spreading the meringue. Turn the paper so that the circle is on the reverse side.
Place in oven and reduce temperature to 230°F/110°C. Bake for 75-90 minutes, or until creamy in color and the outside appears dry. Turn off oven and, without removing, let meringue cool completely in the oven. It will crack slightly while cooling.
The meringue itself will keep for a few days in an airtight container at room temperature. Once whipped cream is added, the meringue will keep in the fridge for up to one day.