The Italian merengue will be fully cooked when it finishes whipping so should the usual time and temp in the oven be different?
According to Tyler Florence for his Italian meringue cookies (to me a pavlova is one large cookie), bake at 200F for 2 hours,
Hope this helps. BTW, I'm reading a lot of articles that seem to "feel" that a pav from Italian meringue would be too soft. Which may be why Florence's meringue cookies bake for 2 hours.