Pavlova Roll failure Why did the meringue in my pavlova roll turn out rubbery in consistency.
Was it baked for too long. It was baked  at 170 deg for 10 min then at 150 deg for an hour. then switched off the oven and let cool in the oven

Update
The temp was Celsius I had the fan on also. it was baked as a flat rectangle on a tray and then rolled. Today I made another one and it was a lot better,not rubbery and I only baked it for 30 mins.
170°C, 150°C?  That is just too hot.

Snow-white crisp merignue process is more of drying, not actually baking.  Which is why the temperature must be in 100-120°C.  Also, forced air circulation must be turned off.