Pavlova vs Meringue

What is the difference between a pavlova and a meringue? Depending on whom you ask some will tell you nothing or that a pavlova has a slightly chewy centre. Ask a Kiwi and an Aussie and whilst they might agree on the fact that a pavlova has a crisp meringue outside but a soft marshmallow like inside, they will then spend the next 2 hours arguing as to which country the pavlova originated from. In New Zealand the pavlova is an institution and would probably be considered a national dessert. According to the New Zealand cooking bible, Edmonds Cook Book, a pavlova is made from egg whites, caster sugar, corn flour, vinegar and vanilla extract. A meringue is made from egg whites and caster sugar. The original desert was created in either New Zealand or Australia for the famous ballet dancer Anna Pavlova in the 1920’s, personally I think it’s a New Zealand creation but then I’m biased. My pavlova recipe is based on the one from Edmonds Cook Book, the web guru loves when I make one as it rises so high during the cooking but as it dries out deflates and cracks – the incredible deflating pavlova he calls it but the sarcastic comments and cries of laughter cease immediately if he thinks it might damage his chances of eating it. So don’t worry if your pavlova sinks (what can help here is to beat the egg whites until really stiff and then beat them stiff again upon adding the sugar) or cracks, smothering it in fresh fruit and whipped cream hides a multitude of sins

3 medium egg whites

3 tbsp cold water

225g caster sugar

1 tsp vinegar

1 tsp vanilla extract

3 tsp corn flour

250ml double cream

Fresh fruit to decorate

Heat oven to 150C and line a baking tray with baking parchment or similar. Beat egg whites until very stiff, add water and then beat again. Add cater sugar gradually whilst still beating and ensure your mixture is as stiff as possible. Slow beater and add vinegar, vanilla (I’ve used other flavours here for variety including lemon, rosewater and orange) and corn flour. Using a spatula place the mixture in a circle (you can if you want leave a dip in the middle to place the cream and fruit but I never worry about this) on the paper lined baking tray and pop into the oven for 45 minutes. Once cooked leave in the oven to continue drying out until needed but no longer than overnight and ideally should be made and eaten on the same day. When ready to serve whip the cream and slather over the pavlova and top with chopped fruit.