Secret to a perfect pavlova

Pipe up pretty layers with this simple pro technique: In batches, if necessary, transfer meringue mixture to a large pastry bag fitted with a 1⁄4" round tip. Holding bag as shown, pipe the meringue in concentric circles within the markings on the foil. Using an angled or offset spatula, smooth each round of meringue to create disks of even thickness; bake up to three days before assembling.