Brilliant! The first few times I had a love/hate relationship with pavlova! I always seemed to seep sugar once it had cooked - practice made almost perfect
The biggie with Pavlova is to bake it for the required time (about 1/4 hours) and then leave it in the oven for another hour. No seepage if you do that.
Also, if you decide to caramalise the almonds under the grill, DO NOT LEAVE THEM FOR A SECOND ..... they will burn and you'll have to start all over again. You can caramalise them in a frying pan over low heat - got more control that way.