Perfect Pavlova

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{has_more=true, offset=80, total=176, results=[{comment_text=Hi - my question is my oven creates a moist heat which is great for cakes, etc. but not so good for meringues. Any suggestions for this. Mum was a great pav maker in her f&p oven, but these euro ovens don't seem to vent to the outside. I have tried a lemon meringue pie, but it wept!CHELSEA: Hi there, unfortunately we're not sure how you can tweak your oven to make this work. Perhaps you might have to borrow a friend's oven for this one? Meringue can also weep due to other factors - over or undercooking, not using a fine enough sugar, using eggs that are too fresh etc, so make sure you have ruled out these things first. Good luck!, approved=true, user_name=Ann, hs_createdate=1702249874702, rating_new__1_5_=4, id=11175374944}, {comment_text=I've used the recipe over a dozen times now and its perfect, I use around 1.5C sugar and its fantastic everytime! Make sure the oven door is not opened once the pav is in! Awesome stuff Chelsea., approved=true, user_name=Aneta, hs_createdate=1702249874698, rating_new__1_5_=5, id=11175696693}, {comment_text=yum, approved=true, user_name=leo, hs_createdate=1702249874631, rating_new__1_5_=5, id=11175653763}, {comment_text=So good - easy to make and turns out great every time, approved=true, user_name=Jo, hs_createdate=1702249874555, rating_new__1_5_=5, id=11175582046}, {comment_text=I use this recipe for pav every time and it never fails. I do reduce the sugar by half a cup as first time used 2 cups and was too sweet. I make this pavlova once a week, my family love it., approved=true, user_name=Lisa, hs_createdate=1702249874079, rating_new__1_5_=5, id=11175374939}, {comment_text=It was amazing. yummy., approved=true, user_name=Eva, hs_createdate=1702249873899, rating_new__1_5_=5, id=11175370056}, {comment_text=I did 3 attempts, same recipe list ( except 1.5 cups caster sugar) just played with cooking times and temperature. Attempt 1: 150 degrees, 1.5 hours = best result, perfectly cooked and slightly tanned thin crisp, inside was full to the crisp, it did split a little but nothing cream couldn't cover. Attempt 2: 110 degrees, 1.5 hours = sickening sweet, white thick meringue and undercooked, inside flopped and didn't rise as high as 1st try. Attempt 3: 130 degrees, 2 hours = tanned thick meringue, inside rose high then dropped half way leaving a big hollow hole. Next time will probably go with 1st attempt cooking time and temperature., approved=true, user_name=Trina, hs_createdate=1702249873886, rating_new__1_5_=4, id=11175347513}, {comment_text=I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years, approved=true, user_name=Vonda nansett, hs_createdate=1702249873765, rating_new__1_5_=5, id=11175656341}, {comment_text=Great recipe, great video thanks, approved=true, user_name=Trina Jacobsen, hs_createdate=1702249873417, rating_new__1_5_=5, id=11175400836}, {comment_text=Lovely, maybe a bit too sweet and stayed flat. Other than that, excellent., approved=true, user_name=Sean, hs_createdate=1702249873404, rating_new__1_5_=4, id=11175479653}]}