Merin's Meringue Is Monstrous

Unlike my other posts I choose to put the picture of the ingredients first.because if I put the picture of the meringue I made,you'll probably be afraid to read the post.To be honest I have never seen or eaten a meringue because it is not something readily available in India, atleast not my part of India..The reason that I
tried this recipe was because I like adventures.I really like venturing into the unknown.So, I thought maybe I should try a recipe of something I have never seen.This little adventure of mine was ..........well I don't know what to think of  it.At first, I was pessimistic about it,because the egg just wasn't forming the soft peak.So, I put it in the oven, knowing that this wasn't going to be a great meringue.But when I saw it rising.I was like "Its coming up.IT'S ACTUALLY COMING UP".Then, it went down and its surface became slight golden brown.So, I thought it was cooked and ready.And I took it out of the oven, only later did I realise that its inside was still liquid.So, I put it back in the oven.It began rising again.Then the most funniest thing happened, it began rising and coming down, alternatively,It was like the meringue was breathing.When I felt like it was ready,I took it out.The result was a semisolid substance.I still don't know what to make of it.I bravely post a picture of it.

No, this is not a fossil or a fish.Its the picture of the meringue I made.Half of it is eaten is by me.Despite its unappetizing looks it tastes good.
    150ml eggwhite (approximately 4 eggs)
    1 cup (220g) caster (superfine) sugar
    2 tablespoons cornflour (cornstarch), sifted
    2 teaspoons white vinegar
    1 cup (250ml) single (pouring) cream
     ½ cup passionfruit pulp (approximately 4 passionfruit)
    250g strawberries, hulled and halved


  Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
  Add the cornflour and vinegar and whisk until just combined. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Whisk the cream until soft peaks form. Spread over the pavlova, top with passionfruit and strawberries and serve immediately. Serves 8–10.