I always use a baking sheet/baking paper. I believe that the baking stone would retain to much heat so do try the sheet/paper next time.
The recipe below says to ' add the sugar'. By that, he means add it ALL at once and beat until sugar dissolved and do use superfine/caster sugar. It does dissolve much quicker. Most recipes tell you to add sugar gradually but this does work and is so much quicker!
As a previous poster has mentioned, you must not compromise the whites with yolk or any fat/grease.
Shape the pavlova into a circle on the tray, about 3 to 4 inches high.
I like mine covered with unsweetened whipped cream, sliced strawberries and kiwifruit and fresh passionfruit drizzled over. Sometimes I prepare a jug of berry coulis also. It is also nice drizzled over a pavlova topped with just fresh berries.
Have a recipe for a Pavlova Roulade which I will post soon. I can have it made and on the table within an hour!
Martin Boseleys Pavlova
230g egg whites (roughly 6 eggs) 2 cups caster sugar 1 tsp vanilla essence 1 tbsp cornflour 1 tsp cider vinegar 2 tbsp water
Heat the oven to 100°C. Prepare a flat baking sheet with a piece of non-stick parchment paper. Whisk the egg whites until firm and add the sugar. Beat the whites to a stiff-peak stage and add the vanilla. The meringue will drop slightly, but continue to whisk the whites until they are stiff again. Add the cornflour, vinegar and water and whisk for 5 more minutes. Shape the pavlova on the baking sheet and bake for 1 hour. Turn the oven off and leave the pavlova there for another hour to dry out.