What is the Difference Between Meringue and Pavlova?

Meringue and pavlova are both desserts made from whipped egg whites and sugar, but they have distinct differences in texture and ingredients:

• Texture: Pavlovas have a delicate crispy exterior with a pillowy soft marshmallow-like inside, while meringues are dry and crisp all the way through.
• Ingredients: Meringues are made from a mixture of whisked egg whites and sugar, typically using caster sugar. Pavlovas, on the other hand, include additional ingredients such as cornstarch (cornflour), cream of tartar, a pinch of salt, and vinegar.
• Baking Time: Pavlovas are baked at a low temperature for a shorter time than traditional meringues, which results in their softer center.
• Toppings: Pavlovas are often topped with sweetened cream, like chantilly cream, and piled high with sliced fruit. Meringues can be used as a topping for pies and other desserts, where they can brown but remain tender enough to be cut through.

In summary, while both meringue and pavlova are made from whipped egg whites and sugar, pavlova has a softer center, different ingredients, and is baked for a shorter time than traditional meringue.

Comparative Table: Meringue vs Pavlova

Here is a table comparing the differences between meringue and pavlova:

Meringue is a mixture of whisked egg whites and sugar, while pavlova is a type of meringue that has a crisp exterior and a soft, marshmallow-like center. Pavlovas are made with additional ingredients like cornstarch, vinegar, cream of tartar, and salt, which contribute to their unique texture. Meringues are typically crisp and dry throughout, whereas pavlovas have a softer, chewier center. Pavlovas are also faster to bake than traditional meringues due to their shorter bake time and textural differences.