Pavlova

I couldn't tell you why I thought it was a good idea for my first ever attempt at pavlova to be on a 100 degree day with 85% humidity, but that's what I did and that's why this meringue is showing some cracks.

Inspiration comes from The Great British Baking Show, where I was first introduced to pavlova. I had never eaten one before, but it was so good I promptly made a second one the next day.

Here's the recipe I used.