The problem of TMX and meringue - as you will see from the pics below the end result was successful and I believe would be most suited to the meringue for a lemon meringue tart etc.  However as our family prefer a drier pavlova I think I will stick with the kitchenaid to beat up the 6 egg white mixture that I usually use.  I adapted my original recipe today as follows.

4 egg whites - room temp
1 cup icing sugar
pinch cream of tartar
1 teasp cornflour

1. Place egg whites in a clean and dry TMX bowl, insert butterfly - beat  5-6 mins, 37⁰, speed 3 - 4 - be sure that the mixture is thick and shiny
2. Keeping the above settings, over 3-4 mins gradually add the sugar through the hole in the lid.
3. Add CT and cornflour - beat further 1 min , no heat needed
4. Bake 180⁰C for 3 mins, then turn oven down 100⁰C (I open the oven door so that the temp reduces as quickly as possible to prevent any browning and maintain the perfect white of a pavlova) bake 1 hr - allow to cool in oven