Hi there, I'm actually not too sure regarding baking at high altitudes but just from doing a little research I think you would have to make the pavlova quite high to make sure it doesn't spread out too much, and making sure you whisk everything so that it's really stiff.

fan oven is correct if you didn't use the fan then I imagine the cooking time would still be similar but it might brown quicker

yes fan oven!

ii haven't tried it with cocoa powder so I'm not too sure, I'm wondering whether adding more dry ingredients would change the texture of it at all? let me know how you go with it though!

Hi Poppy! yes great idea it's hard to explain in writing sometimes 🙂 thanks for the suggestion