Thanks! The pictures and very specific and detailed instructions are very much appreciated. I’ve been making pavlova for years, and I’m lucky enough to have the lager professional kitchenaid stand mixer. However, I live at a high altitude, making it difficult to get as much marshmallow that is possible at sea level. I’m always looking for great information that will help me on my quest to make the perfect high altitude marshmallow, I dream of getting 3 inches of marshmallow. I’m sure some of the new info I learned here about putting the cream of tartar in early, and the mixer speed setting are informative. I will see how my next Pav turns out!