Meringue and Pavlova are desserts that closely resemble each other in terms of taste and appearance. There are those who believe they are simply two names for the same dessert, which is most popular in Australia and New Zealand, where it is considered a national dish. Despite their similarities, there are differences between Meringue and Pavlova that will be discussed in this article.
Meringue is a dessert made from eggs and sugar by whipping egg whites and mixing sugar along with an acid and vinegar. Gelatin may be used to bind the ingredients together. The origins of this dessert are unknown, but the word appeared as a type of confection in a cookbook in 1692. The secret to this dessert lies in whipping the eggs and sugar so tightly and firmly that it can be used to make peaks.
There are various types of meringues, with Italian meringue made using egg whites and boiling sugar syrup. The French make meringue by beating egg whites with powdered sugar, while the Swiss heat egg whites in a bain-marie and then whisk them to make it fluffy until it cools down. Three different types of peaks are made using meringue, depending on the requirement. These can be soft, hard, or peaks with an in-between consistency.
Pavlova is the name of the dessert that was created in honor of Anna Pavlova, the great Russian ballerina, when she visited Australia and New Zealand in 1920. This easy-to-make recipe is very delicious and highly popular in these two countries. People make this dessert for holidays and special occasions and enjoy it with great enthusiasm. The dish is made by beating egg whites briskly and then adding caster sugar to turn it into a firm consistency that allows it to be used to make stiff peaks. The primary ingredient in a Pavlova that makes it crispy and chewy is cornflour, although the inside of this dish remains soft and pliable. It is the outer shell of Pavlova that is hard and crispy because of the cornflour.
Key Takeaways
- Meringue is made using egg whites and sugar, while cornflour is also used in making Pavlova.
- The addition of cornflour makes the outer shell of Pavlova crisp and chewy.
- Pavlova is a meringue-based dessert created in honor of the great Russian ballerina Anna Pavlova in 1920 and is part of the national cuisine of Australia and New Zealand.
