Pavlova

Im making a pavlova for about 18 people this weekend. Any recipes would be helpful. If i doubled a recipe will i have to double the cooking time!

use duck eggs (whites) they hold better than chook ones

I would also like to know.

This is the recipe I am going to use.Got it off TM sorry can't remember name of poster.It's an 8 egg white one so should be big.Hope so as I have to make 4 of them.
LARGE PAVALOVA
8 egg whites
pinch salt
500g caster sugar
4 teaspoons cornflour
2 teaspoons vinegar
1 teaspoon coconut extract (optional)
Preheat the oven to 180degrees. Line a baking sheet with
baking parchment and draw a rough 25cm circle, using a
springform of that size as a guide if you have one.
Whisk the egg whites and salt until satiny peaks form.
Then beat in the sugar slooooowly, tablespoonfuls at a
time, until the meringue is stiff and shiny. Sprinkle over the
cornflour, vinegar and coconut extract and fold in lightly.
Mound onto the baking sheet within the circle, flatten the
top and smooth the sides. Put in the oven and immediately
reduce the heat for 150degrees and cook for 1 1/4 - 1 1/2
hours. It will have risen and cracked on the top and little
around the sides. If it is not crispy on the outside give it a
little longer. Then turn off the oven, open the door and
leave to cool completely.

Sounds good to me.
Thankyou very much.

No don't double the cooking time. If it was me, rather than make 1 huge one, I would make 2 or 3 normal size, then you can also have a choice of different toppings etc.
I have 2 recipes Both my mum and I used when catering. Always left them to cool in the oven, overnight if possible.
This is my mum's most preferred catering recipe, one that was requested time and again.

Pavlova # 2

3 egg whites
3 TBSPS cold water
1 cup caster sugar
1 tsp vinegar
1 tsp vanilla essence
3 tsps cornflour

Beat egg whites until stiff.
Add water and beat again.
Add sugar very gradually whilst still beating.
Slow beater and add vinegar, vanilla, and corn flour.

Line an oven tray with baking paper.
Spread the pavlova mixture evenly in a 20cm circle evenly over the paper.
Bake at 110 deg C for 45 mins. Then leave to
completelycool in the oven.

This pavlova has a softer centre.
Ps could normally fit 2 pavs at a time on the oven tray, and I prefer the mix piled fairly high to make the finished product a good depth.

Ps Trade secrets of a good pav. always mix in a stainless or glass bowl.
Beat the hell out of the mix,adding the sugar gradually, beatingtill every grain of sugar is dissolved.
The crispness of the outside will be determined by the slow cooling off in the oven.