I made this today. It was my first pavlova. I did put the vinegar and salt into my egg whites sooner then the recipient said to and it worked out well. I also beat my whites for about 15 min which, I thought was too long. I was worried that I over beat them so googled it and realized that when there is sugar in egg what’s “stiff peaks” look differently than a whipped cream or whites without sugar.
I think someone else above addressed this but, knowing a circumference for how big the layer should have been as well as the height (if doing two layers) becuase we did not have any standard circular plates in the house (we have square plates).
Next time I would also reduce the amount sugar in the wine sauce. Otherwise really yummy!