Yes, you can crisp up a soft meringue. If the meringue in your pavlova turned out softer than desired, you can try the following steps to make it crisp: Return to the oven: Place the soft meringue back in the oven, and bake it at a low temperature (around 200°F or 95°C) for an additional 10-15 minutes. Keep an eye on it to prevent over-browning. Extended baking time: You can also try extending the baking time during the initial baking process. This will allow the meringue to dry out further, resulting in a crisper texture. Use residual heat: After baking, turn off the oven and let the pavlova cool gradually inside the oven with the door slightly ajar. The residual heat will continue to dry out the meringue, improving its crispness.