Why is my pavlova is bubbling around the edges?

How old where the eggs you used? If the albumin was thin and bit watery looking that could account for the bubbling. But that's the only thing I can thing of other than that were the egg whites and sugar thick and glossy when you put it in the oven ?

Thanks, Whiff. The eggs were fresh and the mixture looked normal when I put it on the parchment paper to bake. I just can’t figure it out, but I will leave it on at a low temperature for a while longer.

Allegretto hope it turns out ok. But no doubt it will taste delicious. 😋

Allegretto how was the pavlova?

I think you have accidentally cooked it too hot and the outside is set.

The wetter inside is bubbling through the outside "shell" as it's not firmed up inside enough - and then as it oozed out it's caramelised.

Not Spaghetti is correct. Check the oven temperature.

Thank you all for your helpful comments and suggestions. The pavlova tasted great and was enjoyed by all the family. I think you are right NotSpaghetti. The bubbling was exactly as you described it and I think my oven may be hotter than it should be at any set temperature. I will cook on a lower temperature next time. Fortunately it was still low (if not low enough) and the pavlova looked the ‘right’ colour!

I think even messy and imperfect pavlovas are delicious!

I do make pavlova ,though it's not a favourite of mine .
I agree with Whiff - old eggs with thin white contents don't combine well with sugar .
Did you use eggs at room temperature ?
Or take them from the fridge ?
If your oven is too hot - the edges might bubble .
If you are using the same recipe and oven temperature-I'm wondering if your oven has suddenly become faulty .

Do a test sponge to check when you have time .

I wouldn't worry too much -disguise it with fruit and piped cream and enjoy it !