Traditionally for making Pavlova you would use French meringue, which is the easiest one, where you simply add sugar to the egg whites, one spoon at a time. However, this only works if you have superfine or caster sugar. If your sugar granules are too big, they won't be able to dissolve properly, thus leaving you with a grainy meringue. I chose the Swiss meringue method, which leaves you with a little less voluminous, but silky smooth meringue.