Notes: Use fresh eggs as older egg whites don't fluff as well. Separate eggs while fridge-cold, but let the whites come to room temperature before whipping. Ensure your bowl and whisk are perfectly clean and dry, as any grease or water can prevent the meringue from forming.
Notes: Work quickly once the meringue is made, as the whipped egg whites will start to deflate over time.
Notes: This cooling step is crucial for achieving a crisp shell while keeping the inside marshmallowy. Do not skip or shorten this step. The pavlovas are best served on the day they are cooled.
Notes: Assemble the pavlovas just before serving to prevent the cream and fruit juices from softening the crisp meringue shell.