My first attempt at a pavlova base and it’s clear I have some work to do. I tried piping this because I liked the idea of adding a lip to the side to made a sort of bowl. I got a little sloppy with it as you can see, but the worst part is the texture, which is like alligator hide.
My temperatures are too low. A crust didn’t get a chance to form before the drying process started, so when the meringue cooled the soft skin contracted and wrinkled. Ah well, I was curious to try it without pipping it anyway. I like the plump, bulgy look better than the straight sides anyway.