Hi Kathryn, it sounds like your grandmother is a wise baker! For our Pavlova recipe, our recommendations are to "bake for 1 hour. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight; it will color slightly from white to light tan (small cracks are normal)."  We're confident if you leave the Pavlova in the oven for a full hour after you've turned off the oven, it will be okay to peak in there and see how it's doing. 

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