Why is my pavlova is bubbling around the edges?

I do make pavlova ,though it's not a favourite of mine .
I agree with Whiff - old eggs with thin white contents don't combine well with sugar .
Did you use eggs at room temperature ?
Or take them from the fridge ?
If your oven is too hot - the edges might bubble .
If you are using the same recipe and oven temperature-I'm wondering if your oven has suddenly become faulty .

Do a test sponge to check when you have time .

I wouldn't worry too much -disguise it with fruit and piped cream and enjoy it !

I think even messy and imperfect pavlovas are delicious!

Thank you all for your helpful comments and suggestions. The pavlova tasted great and was enjoyed by all the family. I think you are right NotSpaghetti. The bubbling was exactly as you described it and I think my oven may be hotter than it should be at any set temperature. I will cook on a lower temperature next time. Fortunately it was still low (if not low enough) and the pavlova looked the ‘right’ colour!

Not Spaghetti is correct. Check the oven temperature.

I think you have accidentally cooked it too hot and the outside is set.

The wetter inside is bubbling through the outside "shell" as it's not firmed up inside enough - and then as it oozed out it's caramelised.

Allegretto how was the pavlova?

Allegretto hope it turns out ok. But no doubt it will taste delicious. 😋

Thanks, Whiff. The eggs were fresh and the mixture looked normal when I put it on the parchment paper to bake. I just can’t figure it out, but I will leave it on at a low temperature for a while longer.

How old where the eggs you used? If the albumin was thin and bit watery looking that could account for the bubbling. But that's the only thing I can thing of other than that were the egg whites and sugar thick and glossy when you put it in the oven ?