It's dead easy if you follow a few simple rules.
Spotlessly clean utensils. It can work even if they aren't perfect but your egg whites just won't whip up as well.
Use fresh eggs. They are easier to separate and the proteins hold up better.
Use room temp ingredients. Not as crucial in QLD because everything becomes room temp after 20 mins. It just means less 'sweating' from condensation.
Be patient with baking. It's best cooked on a low heat for longer than higher heat for less time. I usually do it at night and leave it in the switched off oven overnight. Jam a wooden spoon in the door to allow heat to dissipate so it doesn't sweat.
You can make it several days ahead of time undecorated. Don't put it in the fridge.
I think I use a Margaret Fulton recipe too.