Try this one. It always works perfectly for me.
PAVLOVA
4 egg whites
1 cup caster sugar
1tsp vanilla essence
2 tsp cornflour
1 tsp vinegar (I think Malt is nicest for a pav).
Preheat oven to 150C. Beat the egg whites till they form stiff peaks (you should be able to tip the bowl upside down without the egg whites falling out). Gradually add the caster sugar till it has all dissolved (if you rub some of the mix between your fingers it shouldn't feel grainy).
Lightly fold the vanilla, cornflour and vinegar into the mix. Turn out onto a tray, shape as desired, then put into the oven. (Do put baking paper on the tray.) Turn oven down to 140C.
Bake for 15 minutes, then turn oven down to 120C and bake for a further 1 1/4 hours (or thereabouts). Turn off oven and leave the pavlova to cool in the oven.
Top with cream and whatever else. Eat and enjoy.
A tip: some recipes tell you to put salt in with the egg whites. Don't do this. Salt prevents the egg whites from forming together. It's the same thing with poached eggs. No salt in the water.