I'm not sure where to put this or even if it is applicable here but I'm looking for some advice from the Aussie bakers out there.

My husband has recently immigrated to live with me here in Canada and I wanted to make him a Pavlova but I ran into a problem with it.

I never have a problem with the eggs in my SMBC but this time it fell completely when I added the sugar.  Would it be possible to use the same procedure with a Pavlova as SMBC? or would it lose the gooey consistency of the meringue?

Sorry if this isn't the best place to ask but since there are so many talented people in here, I thought someone might be able to help. :)