We can't have a pavlova topic without a New Zealander involved (and I'll get in before the Aussies claim it. Again).
I wrote about my particular version in my eG foodblog a couple of years ago, starting here. The recipe I use is a doubling of the one in the NZ classic Edmond's Cookbook, but my secret ingredient is my stand mixer and really beating air into it. The substance that comes out of the mixer onto the baking tray is the most amazingly white thing I've ever produced in the kitchen. I cook at 150°C for around 45-50 minutes, then turn the oven off. The result is everything a pav should be - crunchy on the outside, squishy in the middle. And of course terribly unhealthy. This latter problem is addressed by smothering in lots of whipped cream and dropping on copious fruit. There are those who say you can't have a pav without kiwifruit. I don't insist on that; kiwifruit is good, but so are the mixed berries I used in the foodblog version.
And a tip for those of us who make our own ice cream - pav's a great way to use up your spare egg whites.