Boozy Cherry Pavlova & Mini Pavlova Recipe - ZoëBakes (2024)

FAQs

What's the difference between a meringue and a pavlova? ›

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.

Vinegar added to the meringue will lower the pH of the egg whites. This acidic environment will also help to stabilize the egg white foam, preventing the meringue from collapsing too much. The acidity helps to unravel the protein and prevent the proteins from binding together too tightly.

If your meringue base is spreading or weeping it is likely that the egg whites were slightly over whisked before the sugar was added. Check the whites frequently when whisking them, particularly if using a powerful free standing mixer.

Store your pavlova in a dry, airtight container.

This added moisture will turn your crispy meringue into a soft and sticky mess. An airtight container will help shield your meringue from moisture in the air.

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

It is also possible to use lemon juice or cream of tartar as alternatives. Both of these should be used in the same quantity as the vinegar, for this particular recipe 1 teaspoon. Cream of tartar is sometimes known as tartaric acid.

Acid – you can use 1/2 teaspoon of cream of tartar or 1 teaspoon white, apple cider vinegar, or even lemon juice. The pavlova will NOT taste like vinegar, I promise.

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Egg whites can be over whisked & sugar will not dissolve in over whisked egg whites. I've noticed on a lot of stand mixers that the stated speed for whisking egg whites is nearly full bore. If you whisk them at this set speed you will not have enough time to add the sugar before the egg whites are over whisked.

Why did my pavlova crack in the oven? ›

The meringue base for Pavlova is baked at a lower temperature than many baked goods, but the temperature change when they're removed from the oven is still drastic enough to cause unwanted cracks.

Pavlova meringues should have a crisp crust on the outside but a soft, marshmallowy centre. It is quite unusual for a meringue to have an "eggy" flavour and unfortunately this is usually an indication that the eggs are slightly stale.

How Do I Know My Pavlova Is Done? A perfectly baked pavlova should be pale and look dry, but a skewer inserted in the meringue should come out with a thick sticky, marshmallow-like consistency. If you aren't sure about the pavlova's doneness, turn the oven off, open the door and leave the meringue for up to an hour.

You can make it and leave it to cool in the oven overnight, or you can store a cooled, undecorated Pavlova in an airtight container. Once decorated with cream and toppings, they can be stored in the fridge until you're ready to serve, but they are best eaten that day.

Bake for about 80 minutes, until your pavlova is golden and looks crunchy. If you over-bake it, the meringue will collapse on itself. It will still taste great, but will be more dense.

Named after the famous Russian ballerina Anna Pavlova, a pavlova is essentially a meringue cake made of whipped egg whites and sugar. It's perfectly light and crisp on the outside, ever so slightly chewy, and the middle tastes like a light, airy marshmallow.

There are three basic types of meringue: French, Swiss, and Italian. While they all use egg whites as the primary ingredient, each style has its unique preparation method that affects its texture and taste.

But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinction depends on how the key ingredients — egg whites and sugar — are combined and whether any heat is involved in the process.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts.