Can I rescue my pavlova?

[crossandcrosser]

I've made it loads of times without a fail.
Standard 5 egg whites & 5oz caster sugar. Nothing else.
I've just put it in the oven 10 minutes ago at 140' and it's got a brown tinge already.
I've turned the oven down to 120' and will leave it much longer.
Daren't open the door for a full inspection.
Please advise, I've no time to make another.

Can you whack some foil over it, to try and avoid any more browning? I often get that annoying brown tinge when I make meringue, it is so frustrating. Does it have to be a pavlova? Could you make it into eton mess instead?

Doh, just seen this was from this morning! Hope it worked out ok.

Thanks Lozza, I made another one which worked fine. DH has eaten the beige one which he thinks was undercooked.