Help with making pavlova bases I constantly am having problems with the removal of baking paper used to line baking tray when making Pavlova bases. I have tried oiling the tray and then dusting the baking paper with cornflour to make it easier to remove the baking paper  from the cooked Pavlova base, but it always sticks and tends to destroy the base. Any suggestions?
Pan release spray (such as PAM in the US) can help hold the paper in place (to aid your piping) and prevent the finished meringue from sticking to the paper once cooled. I've used this technique in both professional kitchens and in my own kitchen at home.

Spray a light coating on the pan, then lay down the paper. 

If necessary, spread the coating evenly with your fingers or a towel (for some reasons, the consumer/home versions of these products often emit more of a "blast" compared to the finer "mist" of the professional ones).

Then repeat the process on the top side of the paper.