I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today and was a reasonably warm day.) Can I put it back in the oven and to save it or do I have to start all over again?
I guess there is a good chance you can save it by extending the time in the oven and increasing the temperature slightly (if the humidity is the problem it means that it is loosing water slower so it needs more time and it can benefit from a temperature boost).
BUT IF IT IS CRITICAL that you get it right and you don't have time to do it again if this fails, assume it would fail. The crust may get too thick for your liking.