phormium wrote: »
I'd have the mixer on high! Sure you'd get nowhere on low whatever about medium
I wouldn't leave it to fully cool in the oven, I prop the door ajar a bit and leave it in there for about 40 mins. You don't want it to keep drying out as it shrinks and this might be what is happening the soft inside bit although most pavlovas either have a gap or the top cracks and collapses which fills the gap, it's not a big issue. Nigella always turns hers upside down for putting on cream and fruit
This is an excellent recipe I got from someone else, it uses icing sugar which generally already has a bit of cornflour in it so that helps with the marshmallow texture as most pavlova recipes have added cornflour and vinegar usually. Never an issue with weeping as the icing sugar dissolves much easier than caster sugar.
125g icing sugar for every 2 egg whites so whatever size you want it to be. Put all the egg white into your bowl and add a few tablespoons of icing sugar. Mix to combine for about 15 seconds. Add in the rest of the icing sugar in one go. Whisk slowly to start and then turn up to full and beat until stiff and glossy. This can take up to 8/10 minutes depending on how many eggs you're using. Spoon onto a parchment lined baking tin, about 2 inches thick. Bake at approx 135 fan for about 40 minutes, turn off oven, prop door slightly open and leave it there for about 40 mins. It will be crispy on the outside and squidgy in the middle