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My pavlova turned out too soft , sticky and "gooey". Yellowish liquid was seeping out of it during and continued after baking,

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I'm not a pavlova expert, so I'm not sure if this is a common enough question to answer without more information, but it might help you get some answers if you explained how you made them. – Aaronut Jan 1 '11 at 17:24

This answer has a few troubleshooting tips, including the weeping issue: What is the best way to making a great pavlova base?

Given that yours was 'gooey' inside, perhaps it was undercooking in this case?

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Gooey is how they are meant to be on the inside, with a thin, crisp, and lightly browned shell, otherwise it's a meringue

Weeping is a common small problem, it shouldn't affect it too much, and can be corrected

Check out my post of how to make them What is the best way to making a great pavlova base?

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I'm think you overbeat the egg whites and the protein structure started to break down. Other possibilities: not adding any cornstarch or other starch to stabilize the foam, or not thoroughly dissolving the sugar.

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I have just experimented and made my third pavlova. The first two turned out a golden colourule and a bit soft although they tasted OK. The third one was white and looks perfect. Followed Delia's recipe plus tsp vinegar and tsp rose water. Heat oven to gas mark 1. Place pavlova in the oven and reduce temperature to 's' (slow) for 1 1/2 hours. Turn off oven leave door ajar to cool and dry overnight.

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Congrats on your perfect pavlova! To help your answer, can you please be more specific about what "followed Delia's recipe" means. Use a full name and link to the recipe on the web or include the title of the book you found it in. – Catija Apr 25 at 21:55
More specific is of course always better, but I find the answer nice enough for a +1 as-is. I wouldn't have thought of the "cool and dry overnight" step. – rumtscho Apr 26 at 10:59

Weeping from what I understand is due to the sugar not being fully dissolved in the beating phase. There should be no graininess in the mixture when you go to bake.

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