when I make a pavlova, the meringue is beautiful but I get this thick clear sticky fluid weeping out the bottom of meringue, any ideas where I'm going wrong?

I have heard several reasons for this.

The bowl not being 100% grease free when whipping the egg whites
A spot of yolk in the egg whites

Beating in the sugar too much at a time and not beating for long enough

I have also read that it may help if you peel the paper off the bottom then return the meringue to the cool oven to let the bottom dry out.

Hope some of this helps.

Also, do you use a recipe that adds a little vinegar and cornflour as that can help too.