So. I need some help! I can cook a pav!
I can make a perfect meringue. White. Glossy. Stiff. Smooth... But then when I good the stupid thing it somehow forms a air bubble between the inside crust and the marshmallow centre and collapses
Today's effort: I cooked for an hour and a half... Not only is it hollow in the middle but it also didn't form a crust along the bottom. So it's stuck to the baking paper. MKR NZ style!

What am I doing wrong?