My first attempt at a meringue yesterday, I made a ring for the Mary Berry Christmas Pavlova. It looked fab at first but got it out of the cold oven this morning and it's hollow in the top two thirds 😕
I want to have another go but don't want to repeat the same mistake, only I'm not sure what it was.
Did I not cook it long enough? I gave it an hour because my oven seems quite fast and it was going a little big beige. Maybe I should have the oven cooler and give it longer?
I'd be very grateful for any advice, thanks 🙂