Pavalove not hard ?

[bulletproof4]

I have made pavlova twice and had no probs with the egg whites whipping up, but after baking for 1 hour it doesn't form a hard crust on the outside?? Is there any techniques I need to use to have a hard outer layer? Thanks for such a supportive and wonderful forum that I visit everyday.

[cookie1]

I'm far from an expert but is your oven hot enough to crisp up the outside?

[petit4s]

Part of this depends on the recipe. The more cornflour you use, the harder the shell of the pavlove is.