Hello! I consider myself a decent amateur baker. However, my favorite dessert is one of the most easy desserts and for some reason, never works out. Every time I try to make pavlova, after adding the sugar, my meringue turns into a more marshmallow fluff consistency - shiny and smooth, sticky, doesn't really hold peaks. It bakes up ok but it is not what I am going for. Ironically I have made sponge cakes and other whipped egg white desserts without any trouble. I do room temp eggs, make sure there is no yolk, clean my bowl so everything is grease-free, add the sugar slowly, etc. I have begun adding sugar when the eggs are foamy or already holding peaks. Everything I try gives the same result. Any ideas? Thanks!