Third thread in one day: pavlova oozing! What's wrong?

[Maria2007loveshersleep]

I have a pavlova in the oven, close to 2 hours have passed, & it's still oozing a tiny little bit- it's a clear liquid on the one side. I gather that means it's still undercooked (although the required time has passed). What should I do? Leave it bake for longer? Or turn off heat completely & let it stay there overnight?

(I have a fan oven, if that's any help, & consequently I've put temps a bit lower than recipe says).

my cake troubleshooting guide (thank you Mary Berry) says oozing meringue means the sugar was added too quickly or too much at once, so it may not be to do with the cooking.
I have had weepy pavlovas before and I think they still taste nice. I would turn off the oven and leave overnight.

But I was about to post my own baking-realated question (hence having my cake book by the computer, I am not obsessed) so I may not be the best source of advice.

Thanks kingfix.

Well I've now turned off the oven- it's been 2 hours after all- & have left it a tiny bit open at the top (as it's electric oven) & will leave pavlova there overnight.

To be honest it looks ok, nicely firm & shiny on the outside, & the oozing is just a tiny little bit, like little bubbles around the sides, but certainly not everywhere, so I'm hoping it's not a disaster!

Am now very anxious about whether it'll be good once I cut it. Have never made it before & am planning to serve tomorrow to 6 friends. Feels now like a mistake to make a pavlova for the first time for friends, should have done a trial run first .

Oh well, won't let myself get stressed out about egg whites .

It'll be lovely. I wish I was having pavlova tomorrow.