I would like to attempt a pavlova for mothers' day. Can I make the shell the night before? I've found some good recipes (I'll probably use the Barefoot Contessa recipe on foodtv.com) but none say if it can be done ahead of time.
Any other tips? I make meringue cookies every Christmas, and so the concept isn't completely foreign.
I've always made it the night before since it takes awhile to bake. there are some recipes where you even leave it in the oven (turned off) overnight. i usually just use the traced circle method to smooth it into a cake shape but you could also pipe a pattern around the outside since it's a special occasion dessert.