Perfect Pavlova

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{has_more=true, offset=120, total=176, results=[{comment_text=Just amazing i cut sugar back result was so great will keep making this great dessert.Thank you., approved=true, user_name=Elaine, hs_createdate=1702249866687, rating_new__1_5_=5, id=11175653678}, {comment_text=Love this recipe, works perfectly every time., approved=true, user_name=Kate, hs_createdate=1702249866308, rating_new__1_5_=5, id=11175572753}, {comment_text=Good, approved=true, user_name=Hi, hs_createdate=1702249866222, rating_new__1_5_=4, id=11174084649}, {comment_text=Delicious. Done it 10+ times and it never fails (unless I forget to turn the oven off) - definitely recommend!, approved=true, user_name=Elena, hs_createdate=1702249866146, rating_new__1_5_=5, id=11175696532}, {comment_text=Perfect first pav, approved=true, user_name=Marina, hs_createdate=1702249865348, rating_new__1_5_=5, id=11175513745}, {comment_text=First time making a pav, I didn't have time to let it rest in the oven after baking and it still turned out perfect, this is definitely my go to recipe now, not even worried about trying another!, approved=true, user_name=Tayla, hs_createdate=1702249865127, rating_new__1_5_=5, id=11175479587}, {comment_text=its good, approved=true, user_name=ashton, hs_createdate=1702249864540, rating_new__1_5_=5, id=11175581874}, {comment_text=I have been making pavlovas for years (similar to this recipe) BUT I ALWAYS cook it on the plate I am serving it on - no problem with trying to get it off baking paper. When you think about it, pottery/china is fired at 1000 degrees or more so it is not going to break in a low oven temperature!!CHELSEA: great tip!, approved=true, user_name=Cynthia Adams, hs_createdate=1702249864213, rating_new__1_5_=4, id=11175545747}, {comment_text=Agree with other reviewers, way too sweet and inside was undercooked despite following recipe to a t., approved=true, user_name=Amelia, hs_createdate=1702249863872, rating_new__1_5_=3, id=11175607360}, {comment_text=First time making pav with my daughter and it wasn't good. Cut the sugar by half and it was still super sweet. But oven temp too low because the pav was still sticky even after letting it cool completely down in the oven. Won't be using this recipe again unfortunately.CHELSEA SUGAR: Hi there, thanks for your feedback. Sugar is a key ingredient in pavlova recipes - if you reduced it by half, this is most likely the reason why it didn't work properly / was sticky., approved=true, user_name=SA, hs_createdate=1702249863619, rating_new__1_5_=1, id=11175651099}]}