What’s the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.
Meringues and pavlovas are essentially baked in the oven at a low temperature, but not necessarily to cook them. Instead, the purpose of baking them is to dry the egg white mixture out. Meringues have a very crisp texture that can crumble between your finger tips. Meringues are also dry all the way through. Thats why they have to be baked for a longer period of time to ensure the middle is dry (via Nigella).
Pavlova, on the other hand, is dry and crisp like a meringue on the outside. However, the inside is soft and fluffy akin to a marshmallow. Its a delightfully light and airy dessert that snaps on the outside yet also melts in your mouth thanks to its fluffy interior. Pavlovas are classically topped with a sweetened cream, like chantilly cream, and piled high with sliced fruit (via The Flavor Blender). The toppings make it a truly beautiful display, but the pavlova itself can also be flavored to add more oomph to the dessert.
If youre a fan of meringue but not necessarily an expert on the minute details of the many meringues that can appear with desserts, then the difference between a meringue and a pavlova might not be clear, plus theyre even made using very similar methods. In fact, a pavlova is actually a type of meringue, so they are quite similar (via Nigella). Both are made with egg whites that are whipped with sugar until they are airy and foamy. Then they are baked at a low temperature in the oven (via The Flavor Bender).
One minor detail that makes pavlovas different from meringues is that pavlovas call for cornflour or cornstarch to be incorporated into the mixture. Meringues only call for caster sugar to be mixed in. Pavlovas are also faster to bake than typical meringues. Thats largely because of their textural difference, which is caused by the shorter bake time too. The addition of cornstarch to pavlovas also helps them achieve their signature texture.
In her 2008 book, The Pavlova Story: A Slice of New Zealands Culinary History, the New Zealand food writer Helen Leach traces the evolution of three pavlova types and notes the difficulties in pinpointing the original. In an interview with Radio New Zealand, Leach talks about the parallel evolutions of meringue cakes in Australia and New Zealand.
“I’m serving pavlova for dessert,” announced the host of a recent supper gathering I attended. This dessert, like all good dinner party courses, sparked a debate: when is a meringue merely a meringue, and how does it become promoted to pavlova? With no disrespect to my gracious and charming host, her version of meringue was closer to another marvellous meringue dessert, the Eton Mess.
Dr Andrew Paul Wood, a New Zealander, and Annabelle Utrecht, an Australian, took a deeper dive into the origins of the pavlova cake and published their research in 2015. They found that today’s pavlova has its roots in a German torte which became popular in the United States, finding recipes for around 150 pavlova-like meringue cakes served with fruit and cream before 1926, the date Pavlova visited the Antipodes. Like most great recipes, the pavlova cake appears to be the product of culinary evolution, and an exception to the rule that too many cooks can spoil the broth – or in this case, the cake.
The origins of this dessert are linked with the famous Russian prima ballerina, Anna Pavlova. In 1926, the famous dancer toured both New Zealand and Australia. She returned to Australia in 1929 before she died in 1931. It’s widely believed that the dessert was created at some point after these tours in her honour but, to this day, there is contention over the origins of the dessert and whether the Aussies or the Kiwis can really claim ownership of it.
What exactly is a pavlova? Tradition points to a foundation of a meringue-based cake topped with a layer of whipped cream decorated carefully with slices of strawberries, kiwis and passionfruit. The proof is in the pudding, however, and the crucial difference is in the construction of the meringue for the cake base. Regular meringues, the sort you might crush up for an Eton Mess for example, are a simple combination of egg whites and sugar. The pavlova meringue base, however, builds on this simple recipe by adding vinegar and cornflour to the mix. This is what enables a baker to achieve that particular pavlova perfection; a light and airy interior with a crunchy meringue crust.
Claire Saffitz Shows How To Make A Foolproof All-Purpose Meringue and Pavlova | Delish
FAQ
Does pavlova taste like meringue?
Is a meringue nest the same as pavlova?
What are the 3 types of meringue?
Why are egg whites used in pavlova?
What is the difference between Pavlova and meringue?
Meringue refers to a type of sweet topping or dessert made from whipped egg whites and sugar. Pavlova, on the other hand, is a meringue-based dessert that typically includes fruit and cream. Now that we have that cleared up, let’s dive into the specifics of each dessert. Meringue is a light and airy mixture made from egg whites and sugar.
Do meringues & pavlovas need to be baked?
Meringues and pavlovas are essentially baked in the oven at a low temperature, but not necessarily to cook them. Instead, the purpose of baking them is to dry the egg white mixture out. Meringues have a very crisp texture that can crumble between your finger tips. Meringues are also dry all the way through.
What does a Pavlova taste like?
the textures of a pavlova combine crispy, dry, chew, marshmallowy, and creamy. the flavours combine very sweet meringue with a lightly sweetened cool, creamy whipped cream, and bright fresh fruit. A meringue is made by whipping egg whites with sugar (or a sugar syrup) until it is stable and stiff.
Are nigella’s mini pavlovas better than French meringue?
Nigella’s Mini Pavlovas are slightly crisper and chewier than large pavlovas but not as crisp and crumbly as a French meringue. Pavlovas have a marshmallow-like centre. They have cornflour (cornstarch) included in the mixture as this helps to give the centre its soft texture and they are usually cooked at a higher temperature for a shorter time.