*If you do not have time to age the egg whites, that is okay. I have used un-aged whites, and it still works. You just have more moisture to deal with, so be aware of that. Use room temperature whites no matter what though because they whip up better and fuller than cold egg whites.
**If you cannot find superfine sugar, process granulated sugar in a food processor. Don’t try to turn it into powdered sugar, but instead pulse it a few times until it makes smaller granules.
Keywords: pavlova, classic pavlova recipe, meringue