Why does your pavlova always turn out too brown even at a 200 oven?

If your pavlova is turning out too brown at 200°F, it may be due to a few factors. One possibility is that the oven temperature is too high, causing the meringue to brown before it has a chance to dry out properly. Additionally, if the meringue is over-beaten or not baked long enough at a lower temperature, it can lose its delicate structure and color. Try lowering the oven temperature to around 175°F and baking it longer for a softer, whiter finish.