You can make your pavlova merengue up to 24-hours in advance, but just the meringue part. Be sure to store it in an airtight container away from any humidity (not in the fridge).

1. Place a rack on the bottom shelf of the oven. Set the oven at 300 degrees. Line a rimmed baking sheet with parchment paper ...

6. Dollop the meringue onto the circle in a tall mound, almost like a column. Using a small offset spatula or spoon, gently push the meringue down to match the circle you drew.

Pavlova is cooked at around 300 degrees Fahrenheit — at least for the beginning of the baking period — for about an hour. Traditionally, meringues are baked at around 200 degrees Fahrenheit ...

If chocolate sandwich cookies aren’t your thing, then maybe your meringue base is streaked with peanut butter or dusted with freeze-dried raspberries. This is your Pavlova. Express yourself in it.

In 1905, prima ballerina Anna Pavlova premiered a solo ballet created just for her, “The Dying Swan,” which she would go on to dance about 4,000 times before her death in 1931.

Shutterstock Heat Cooking a pavlova requires a very slow oven for specific chemical reasons. Namely, egg white proteins gel at temperatures above 60°C, setting the meringue.