Bake at 225 degrees 60 to 80 minutes until one of the test samples releases easily from paper and snaps crisply after 5 minutes of cooling. Meringues only become crisp after initial cooling out of oven, Then turn off oven heat, but leave meringues in oven to continue to dry about 6 hours or overnight. Store in airtight container. When ready to use, spoon whipped cream into meringue indentations and top with fresh fruit. Makes 8 pavlova shells.
Superfine sugar is available in liquor stores and the mixed drink aisle of supermarkets.
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