Search Ina Garten for her recipe.

Cook them longer and slower to totally dry out....but be aware then you have not made "pavlovas" bit some sort of a meringue cookie. Pavolva has a softer center and a crisp outside.

Directions I was given that worked was to turn off the oven and leave them there until the oven was cool. Hopefully someone here can give you proper directions.

Practice is really the only way. You need to learn how thick to spread the meringue so that it dries in the time allotted. Depending on what shape you are trying to make any thick areas will take more drying time than the thin areas. The more drying time for really thin areas can cause that area to break apart when touched. Pay attention to how dry the air is. On a day when the atmosphere is damp it will take longer at the same temperature to dry.

One way to do it is to make a round of one height then make poofs of meringue that you can place on top of the fruit and whipped cream although I prefer a soft custard.

we put them in a heated oven at night. turn off the oven and no touchy til in the morning.

Pavlova is supposed to have a marshmallow inside. If it’s crunchy all the way through, then as Linda says, it’s a meringue cookie, not a pavlova.

I make Forgotten Meringue cookies at Christmas and use the same recipe when making meringues for Eton's Mess. For the cookies I use 2 egg whites beaten until foamy, add pinch of salt, then gradually add 1/4 cup of superfine sugar until the egg whites form stiff peaks, add in a bit of vanilla. For the cookies I fold in chocolate chips and candy cane pieces then dollop them onto baking sheet. I preheat the oven to 250F, turn the oven off and then put the baking sheet into the oven, leaving the oven door open a crack and leave the meringues to dry overnight. I usually do this before bedtime so the meringues will be dry by morning. I sometimes double the recipe when I want to make meringue nests or meringues to break up or for small pavlovas. Alternatively you can put your meringues in a 250F preheated oven and bake for one hour or until they are dried out. I like crunchy meringues too so I don't add the cornstarch into the meringue when making my version of pavlova

Meringue Shells

2 egg whites, 1/2 tsp. vanilla, 1/8 tsp. cream of tartar, 1/2 C. sugar.

Allow egg whites to stand at room temp. 30 minutes. Line cookie sheet with parchment paper or foil. Draw 6, 3 - 4" circles on paper 3" apart. Preheat oven to 300.

Beat egg whites, cream of tartar and vanilla till soft peaks form (I usually beat just till frothy then gradually add the sugar and beat until stiff peaks. Spread meringue over circles building up sides to form shells. Bake 35 minutes. Turn off oven and let dry out in oven for 1 hour. Lift off paper and let cool on wire rack. For Valentine's Day I shape in hearts and fill with ice cream. YUM!

I watched Valerie Bertinelli make pavlova just yesterday. She used a 3 stage oven temp. variation and ended with the oven door propped lightly open to allow the merengues to cool. I don’t care for merengue at all so didn’t really pay much attention.

I agree with Linda -- pavlovas are soft inside and what you want is a meringue cookie (a big one?) but it can be done. It's just a matter of the meringue drying out. Good luck.

A number of candies are changed by weather conditions - especially humidity. That may also play a part in how those come out. You're making me hungry :)

This recipe is excellent

https://www.bbcgoodfood.com/recipes/ultimate-meringue

I hate a soggy, sticky meringue. Pavlova is so much better when the meringue melts in your mouth. I hate picking it out of my teeth😂

Here's Ann Reardon's recipe with some Q&As in the comments:

https://www.howtocookthat.net/public_html/pavlova-recipe/

She states that if you serve it right away it will be crunchy, but if you wait, it will get marshmallow-y inside and be easier to slice.

Carol, that matches up with my experience. I know pavlova is hugely popular in Australia, but I've only made it when I literally had nothing better to do because it just doesn’t keep. There's a difference between soft center with crunchy outside, like it’s supposed to be, and that gumminess it gets from the inside out as it sits. It's whipped eggs. But best when it tastes like sugar. ;).

So, the alternative to the overnight thing is to make it in the late morning and let it dry in the least humid spot you have, which may mot be your oven. ;)

Thank you so much, everyone, for the recipes and suggestions. I intend to serve individual pavlovas and I do have time to make the pavlovas earlier in the day, so will plan for that. It's true that weather is a factor, as was pointed out to me once when I had the baking result I was looking for. Islay, I wasn't able to access the information that you linked to, because it required me to accept cookies. This will be Christmas dessert for our sadly, very small gathering.

Crispy meringues are not pavlova's and they are not cookies. They're just crispy meringues. They can be made the night before. Fill with macerated fruit, or with custard and fruit or ice cream and enjoy. I love meringues, I love Pavlova, and I love meringue cookies.

georgysmom what do you call Pavlova's since your description is that of most Pavlova's that I have seen.

As has been said....a pavlova is not crisp. What you are describing that you want to make is meringue shell with fruit and whipped cream. Delicious but not a Pavlova.
A very good friend had an Australian Exchange student for a year.....and she taught us many things. Like how to make a Pavlova and that unless you grew up on it Marmite is just nasty and several raunchy songs....as well as all the verses to Waltzing Matilda!

Well, if I'm making a pavlova, then it's MY pavlova and if i want it crunchy, I can 😂😂😂

maifleur03.......I call Pavlova, Pavlova. It's like a meringue but you don't bake it until it's dried out. It's crispy on the outside, soft on the inside. Meringues are crispy all the way through. IMO, they are both delicious.

Islay, if you want it crunchy, terrific, but don't call it a pavlova. That's like saying, I like my bolognese sauce without tomatoes and I'll make tomato free bolognese if I want!

Thank you again for all the comments. I plan to fill the centers with macerated strawberries containing a touch of Grand Marnier and whipped cream on top. This is one of my favorite desserts and I look forward to experimenting with recipes!

ETA: Colleenoz - do you have a favorite recipe for pavlova?

I'll have a look on the weekend- I usually use Margaret Fulton's recipe which has been around a long time. Traditionally the cream goes on first, so you can see the fruit on top.

A suggestion from when the frugal gourmet was on tv for your whipped cream. Put it in a strainer for a couple of hours or overnight in the frig. It removes the excess liquid. I did a chocolate roll one year for Christmas. When I was cleaning out the frig about a month later the cream had not collapsed and was still soft and fluffy.

Why are we arguing over a word? 'Tis true that Pavlova is traditionally soft in the center, but it is also traditionally crunchy on the outside. If it's damp all the way through, it's pretty unpleasant. OTOH, other hallmarks than the texture make it a Pavlova--it's a light colored ring shape, the center is filled (usually with fruit and cream), and it's sliced and served. Having more crunch than chew is a variation. So is individual ones. I've seen a blood red Pavlova heart for Valentine's Day--not particularly appetizing looking, and the meringue clashed in color with the strawberries, but it was recognizably a Pavlova. If Stacey wants her Pavlova to be crunchy through, why is that a problem?

I will repeat--Pavlova that has been sitting too long/too humid and is gummy in the center is nasty. While a perfect cloud with a crisp exterior and a fluffy center is perfection, I'd rather a dry center than a gummy one.

Well Colleen, I take on board that mine isn't a pavlova. Mine's a meringue with fruit and cream.

I think in some cases, such as this, words are important because they set up expectations which may be disappointed if it turns out you’ve used a word to describe something which is a different version.

in this case, when I hear “we’re having pavlova for dessert”, I’m expecting marshmallowy inside. If it’s crunchy all the way through, I might enjoy it, but there will still be that bit of disappointment because it’s not what my mouth was set up for. If I was expecting meringue nests, it would be different.

This thread reminds me of all of the conversations about food that is just not like Mom makes only to have the Mom visit and state the food is made or tastes exactly like her's. Sometimes even better.

Good point, Colleen, and I agree on that basis. Everyone here knows my frustration with the people who use “hummus” to describe any old puree when the word means chickpea (garbanzo bean), and many Middle Eastern dishes called “hummus” are not purees at all. I guess I'm not as hung up on the texture of pavlova because anything not gummy is a success in my book. The climate here, where I live, is not nice to them. ;)

Fortunately, our group will be very small (total of 3), in a festive mood and unfamiliar with non-mainstream desserts. It's a perfect opportunity to experiment with pavlovas and/or meringues. Speaking of meringues, one of the most delicious desserts I have ever tasted was a chocolate cake that had a layer of meringue in the center. It was a very unexpected texture and was very good.

If anyone wants an interesting cake with a both crunchy and soft meringue topping look up Blitz Torte. You will need to pick the one you want. Most of the recipes are to form a layer like cake with what is basically a soft custard between the layers. However the top layer tends to slide on that. I would suggest dusting the layer with cinnamon and or sliced almonds. I used to use both. The one I used after trying several was from the Fanny Farmer cookbook of the 70s. The cake by itself makes a wonderful base for strawberry shortcake.

I totally agree with Colleen as I'm as picky about quiche Lorraine, gratin dauphinois etc. I shall wash my mouth out with soap 😖