My pavlova tasted like cooked eggs - gross what did I do wrong?

[Lily Dust]

I generally make sure they form pretty stiff glossy peaks

[~me~]

I follow a recipe by Maggie Beer from her Cook and the Chef show to the letter and it works a treat. The whites should be thick and glossy once whipped. You need to use a metal bowl with no trace of oil in at all.
Desserts require exact exact ingredients and cannot be messed with at all, that's been my experience in the past.
If at first you don't succeed, try again