Meringues and pavlovas are both light, airy desserts that are often confused with each other. While they share some similarities, they are actually two very different desserts with distinct characteristics. If you’ve ever wondered about the difference between meringues and pavlovas, this article will provide a comprehensive overview of each dessert’s features, ingredients, and preparation methods.
Both meringues and pavlovas are made primarily of egg whites and sugar, but the way they are prepared and baked sets them apart. Meringues are crisp, dry and brittle, while pavlovas are soft, chewy, and marshmallowy. Knowing the difference between these two desserts will help you choose the right recipe and enjoy these delicious treats to their fullest.
The Origin and History of Meringues and Pavlovas
Meringues and Pavlovas are both classic and popular desserts that have been around for centuries. The origin of meringues can be traced back to the early 18th century in Europe, where they were commonly served in wealthy households and used as decoration for cakes. The name “meringue” is French and is believed to have been derived from the Swiss village of Meiringen, where a local pastry chef is said to have invented this sweet.
Pavlova, on the other hand, is a much younger dessert, dating back to the 20th century. It is believed to have been created in honor of the famous Russian ballerina Anna Pavlova during one of her tours to New Zealand and Australia in the 1920s. The dessert is characterized by a crisp crust and a soft and marshmallowy interior, which is usually topped with fresh fruits and whipped cream. The exact origin of Pavlova is still a topic of debate between New Zealand and Australia, with both countries claiming to have invented the dessert.
The Ingredients Used to Make Meringues and Pavlovas
Meringues and pavlovas may look similar but their ingredients are different. Both desserts are made primarily from egg whites and sugar, but pavlovas also contain cornstarch and vinegar or lemon juice. These additional ingredients give pavlovas a slightly denser and chewier texture than meringues.
Pavlovas also tend to have a slightly sweeter and more delicate taste compared to meringues. The addition of fruit and whipped cream to a pavlova can cut through the sweetness and add a refreshing element to the dessert. Meringues, on the other hand, can be flavored with other ingredients like chocolate, cocoa powder, or vanilla extract to make them more interesting. Knowing the distinct ingredients will help you differentiate between these two delicious desserts.
How to Make Meringues and Pavlovas – Techniques and Tips
Meringues and pavlovas have a lot in common but differ in a few key aspects. The techniques used for making both desserts are similar since they both require beating egg whites until they are stiff. However, pavlovas incorporate sugar and vinegar to stabilize the egg whites and create a delicate outer shell. Meringues may include different forms of sugar, but typically only granulated or icing sugar is used.
When making meringues or pavlovas, it’s important to ensure the egg whites are free of any yolk or other contaminants. Even a small amount of fat can keep egg whites from reaching stiff peaks. Adding sugar gradually is another tip to ensure a smooth and glossy texture. Once the meringue or pavlova is baked, it’s recommended to let it cool gradually in the oven to prevent cracking. These tips will help you perfect the creation of these sweet treats.
Taste and Texture of Meringues and Pavlovas – Key Differences
Meringues and Pavlovas may look alike, but they differ significantly in terms of taste and texture. Meringues have a light, crispy texture and a sweet flavor, as they are made from egg whites and sugar. They are usually dry and dissolve in the mouth quickly, leaving a sweet sensation. Meringues come in various shapes and sizes and can be flavored with different extracts or ingredients like cocoa or nuts.
On the other hand, Pavlovas have a slightly brittle outer shell and a soft, marshmallow-like center owing to the mix of sugar, egg whites, vanilla, and cornflour. Additionally, Pavlovas are less sweet than meringues and have a subtle, delicate flavor. They pair well with fresh fruits and whipped cream and are often served as a dessert at special occasions. The texture and taste of Pavlovas make them more versatile than meringues as they can be shaped into various forms, including individual nests called ‘Pavlova shells.’
Serving Meringues and Pavlovas – Variations and Accompaniments
Serving meringues and pavlovas can be done in many interesting and creative ways. Meringues can be served plain or with a variety of toppings such as whipped cream, fresh fruits, chocolate sauce, or flavored syrups. They can also be crushed up and used as a crunchy component in a trifle or a quick and easy dessert.
Pavlovas, on the other hand, are often more elaborate and beautiful in presentation. They can be filled with whipped cream, fresh fruits or fruit curds, and adorned with edible flowers or sprinkles. A popular variation is to add a layer of chocolate ganache in the center or to add a layer of mascarpone or cream cheese to the topping. Whichever way you serve it, meringues and pavlovas are always a treat for any sweet tooth.
Meringues and Pavlovas – Nutritional Differences and Health Benefits
Meringues and Pavlovas may look alike, but when it comes to their nutritional value, there are some differences. Meringues are made from egg whites and sugar, while Pavlovas have additional ingredients like vinegar, cornstarch, and sometimes even cream of tartar. The difference in ingredients impacts the nutritional content of both desserts.
Pavlovas are considered healthier because the addition of vinegar and cornstarch reduces the amount of sugar necessary to achieve a sweet taste. Additionally, Pavlovas can be topped with fresh fruit, which increases their vitamin and fiber content. However, both desserts are high in calories and should be enjoyed in moderation. It’s important to note that people with egg allergies should avoid both desserts altogether as they are primarily made of egg whites.
Popular Meringue and Pavlova Recipes – Classic and Modern Variations
The final subheading of this article focuses on popular meringue and pavlova recipes, including both classic and modern variations. These recipes are a great way to put your newfound knowledge of meringues and pavlovas into practice in the kitchen.
Classic recipes may include simple variations of meringue like Swiss or French, while pavlovas may include flavor combinations like lemon and raspberry or chocolate and espresso. Modern variations may include techniques like adding a layer of cream or fruit between layers of meringue, or topping the pavlova with unexpected ingredients like edible flowers or candied nuts. The possibilities are endless and delicious, so experiment and see what creative combinations you can come up with.
Final Words
After exploring the differences between meringues and pavlovas, it is safe to say that these two desserts may look similar, but they are not the same. Meringues have a dry and crisp texture while pavlovas are soft and fluffy on the inside. Additionally, pavlovas have a higher proportion of sugar and cornstarch, resulting in a denser and chewier texture compared to the feather-light meringues.
However, both desserts share a few similarities, such as using egg whites as the primary ingredient and being versatile enough to be paired with a variety of toppings. The key to making a perfect meringue or pavlova lies in following the recipe carefully and ensuring that the egg whites are whipped to the correct consistency. Whether you prefer the crunch of meringues or the gooey center of pavlovas, both desserts offer a sweet and simple way to delight your taste buds.