What's the Difference Between a Meringue and a Pavlova? Pavlova Recipe Essentials Explained

• Written by Apr, 25 2025
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Ever pulled a glossy meringue out of the oven and wondered why it isn’t the soft, marshmallowy pavlova you see on Instagram? You’re not alone. Lots of home bakers—even experienced ones—mix up these two desserts. While they’re both made from whipped egg whites and sugar, they’re more like cousins than twins.

Here’s a secret: it all comes down to texture. Get this right, and you’ll never mix them up again. Pavlova should have a crisp shell but a chewy, soft middle—think toasted marshmallow. Regular meringue, on the other hand, is supposed to be crisp all the way through, almost like a delicate cookie.

If you’re excited about making a show-stopping pavlova, knowing this one detail will save you so much stress (and a few ruined desserts). We’ll dive straight into the main differences and toss in tips that’ll help you pull off the perfect bake—even if you’ve got little ones pulling on your apron like Sylvie does with me.

• Quick Breakdown: Meringue vs Pavlova
• Texture Talk: Crispy vs Chewy
• Ingredients and Ratios That Matter
• Baking Techniques and Mistakes to Dodge
• Serving Ideas for Both Treats
• Tips to Nail Your First Pavlova

Quick Breakdown: Meringue vs Pavlova

People love to swap these names around, but meringue and pavlova are not the same dessert. Both start with whipped egg whites and sugar, sure, but what you end up with is completely different. If you’re chasing the perfect pavlova recipe, you need to know where these treats go their separate ways.

Meringue is the base—think of it like a crunchy, cloud-like cookie. When you think of French meringue, you’re thinking of something crisp, airy, and dry all the way through. Leave it out too long, and it’ll get soft and sticky. With pavlova, the goal is the opposite: you want that crispy, crackly shell, but the inside should be soft, chewable, and kind of marshmallowy. You eat it with a spoon, not your fingers.

Here’s a quick-hit chart to make life easier:

The secret ingredients making pavlova different? Cornstarch and vinegar. That combo locks in the chewy center. Classic meringue doesn’t use these—it’s all about egg whites and sugar.

"Pavlova is a meringue-based dessert, yes, but its texture sets it apart. If it’s crunchy all the way through, you’ve made a giant meringue, not pavlova." — Mary Berry, British baking icon

The next time you’re in the kitchen deciding what to whip up, just remember: all pavlovas are meringue, but not all meringues are pavlovas. The way you treat the mix—and what you add—matters way more than people think.

Texture Talk: Crispy vs Chewy

This is where the real difference between a pavlova and a classic meringue hits you right in the teeth—literally. The texture you end up with isn’t just luck, it’s science (and yeah, a lot of smart baking technique too).

Pavlova is famous for its contrast. The shell on the outside feels crisp when you tap it, but once you cut through, the center’s soft and chewy, almost like a marshmallow. If you mess up the bake, you’ll get either a totally collapsed mess or a meringue without that dreamy, gooey inside. The magic comes from adding things like a bit of cornstarch and a splash of vinegar. These extra ingredients stop the egg whites from drying out completely in the oven, so the middle stays tender.

Now, with traditional meringue (think those little kisses or nests you see at bakeries), you’re shooting for a totally dry, crisp texture from the outside in. No chewiness here. Meringue is basically air whipped into sweetened egg whites and then baked at a low temp until the whole thing dries out—almost like a dessert cloud that melts in your mouth.

• Meringue: All dry, airy, and crunchy—no chewy center.
• Pavlova: Crispy crust, but center should feel soft, gooey, and marshmallow-like.
• Cornstarch and vinegar: Key in pavlova, usually not in classic meringues—they make all the difference.

Here’s a quick cheat sheet so you don’t get tripped up the next time you bake:

So if you bite into a dessert and it’s crisp then gives way to a soft, pillowy center, you’re eating pavlova. If it’s shattering and melting all the way through, you’ve got meringue. This is where knowing your pavlova recipe basics really comes in handy: cornstarch + vinegar = chewy center. Classic meringue? Leave those out and enjoy the crunch.

Ingredients and Ratios That Matter

Okay, here’s where things really get real for a pavlova recipe—the magic is all in the ratios. Both pavlovas and regular meringue start with egg whites and sugar, but the difference is how much of each you use and what you add to jazz it up. Get the balance right and you’ll nail that marshmallowy inside every time.

Pavlova needs more sugar compared to egg white than most meringues. Most classic recipes go for 1 cup (about 220g) of superfine sugar for every 4 egg whites. And don’t forget the extras: a bit of cornstarch and a splash of vinegar make all the difference. The cornstarch keeps the center chewy, while vinegar helps the mixture hold its shape instead of collapsing flat in the oven.

Meringue is usually more stripped-down. For plain meringue cookies, you’re looking at around ¼ cup (50g) sugar per egg white and that’s it—no cornstarch, rarely any acid. It’s all about crispness; you want them to shatter like glass when you bite in.

Alison Roman, food writer and pavlova enthusiast, nails it with this advice:

“The real secret is the cornstarch and acid: without them, you’ve just made a crispy meringue, not a pav.”

If you’ve got a hand mixer and some patience, you’ll see how the mixture turns glossy and super thick, almost like shaving cream. That’s your sign to stop mixing and start shaping. Don’t overbeat or you’ll get grainy foam instead of beautiful peaks.

Bottom line? For the perfect pavlova, don’t skimp on sugar, always add the cornstarch and vinegar, and use superfine sugar if you can—it melts into the egg whites way better for that signature marshmallow middle.

Baking Techniques and Mistakes to Dodge

If you want that perfect pavlova—crispy on the outside, soft and chewy in the middle—baking method is everything. And trust me, one wrong step can turn it into a flat, sugary brick or an underbaked gooey mess. Here’s what you really need to know to get it just right.

Start by whipping your egg whites until they form soft peaks before you slowly add sugar. Rushing this part is a recipe killer, so go slow—like one tablespoon of sugar at a time. This ensures the mixture gets thick and glossy, the whole point of any good meringue or pavlova base.

• Oven temperature matters a lot. For pavlova, you bake at a low heat (typically 120°C/250°F). Too hot, and the outside will brown too fast or crack. Too cool, and it stays sticky outside instead of forming that crisp shell.
• Line your tray with baking paper. Skip nonstick spray or waxed paper—those can mess up your base texture and make cleanup harder than it should be.
• Once baked, never take your pavlova out right away. Let it cool in the oven with the door slightly open. This prevents sudden temperature changes that cause cracks or collapse.
• Don’t overbeat the egg whites or let any yolk in; just a tiny bit of fat will flatten the whites. Bowl needs to be squeaky clean—no shortcuts.

For a quick visual on where things can go wrong, check this out:

Getting into the whole pavlova vs. meringue thing, pavlovas usually have a little vinegar or cornstarch folded in right at the end, which helps create that signature chewy center. Regular meringue skips these and just shoots for dry and crunchy all over. Don’t forget that detail—it’s what separates the pros from the frustrated first-timers.

Bottom line: follow these steps, stay patient, and your pavlova will turn out way better—no drama, no guesswork.

Serving Ideas for Both Treats

You’ve whipped up that perfect crisp meringue or chewy pavlova base—now it’s time to show off with some toppings and creative presentations. These two desserts can be total showstoppers, especially when you use bold flavors and colorful fruits. Let’s break down some real-life, crowd-pleasing serving ideas that go way beyond plain whipped cream.

• Classic Pavlova: Australians swear by a pile of whipped cream and a scatter of fresh strawberries, kiwi, and passionfruit. This combo pops up on nearly every festive table down under.
• Chocolate Lovers’ Pavlova: Top your pavlova with a drizzle of melted dark chocolate, a scoop of chocolate mousse, and a handful of raspberries. This is basically a guaranteed win if you’ve got kids (or chocoholics!) in the house.
• Lemon Curd Pavlova: Zingy lemon curd layered with softly whipped cream and topped with blueberries—simple, but the tangy hit balances all that sweet meringue perfectly.
• Mini Pavlovas: Make individual nests and let guests build their own with bowls of berries, stone fruit, or toasted nuts. It’s fun for parties and keeps everyone happy.

Not to leave out the humble meringue, these crisp treats are super versatile too:

• Eton Mess: Roughly crush meringues and fold them into whipped cream with strawberries or mixed berries. Brits call it "messy on purpose." It’s stress-free and always goes fast at picnics.
• Meringue Cookies: Dip the tips in melted chocolate, then sprinkle with crushed pistachios or freeze-dried raspberries for punchy flavor.
• Meringue Toppers: Use small discs to add crunch to parfaits, ice cream bowls, or pudding cups.

If you’re ever curious just how popular these desserts are for big gatherings, check this out:

For a final flourish, always serve pavlova right before you eat—those gorgeous toppings make the shell start to soften as they sit. With pavlova or meringue, a little imagination goes a long way. Keep them cool, pick your favorite flavors, and get creative.

Tips to Nail Your First Pavlova

Ready to make your first pavlova? There are a few tricks you need to know before cracking those eggs. Pavlova isn’t just a giant meringue—it’s all about nailing the right balance between crispy outside and marshmallowy inside.

• Room temp eggs work best: Egg whites whip up fluffier and hold more air when they aren’t cold. Take them out 30 minutes before you start. If you’re in a hurry, put them in a bowl of warm water for 5 minutes.
• Absolutely no yolk or grease: Even the tiniest bit of yolk or a greasy bowl will kill your whip. Use a metal or glass mixing bowl—avoid plastic, which can trap invisible grease.
• Add sugar slowly: Pour sugar in one tablespoon at a time, allowing it to fully dissolve between each addition. This keeps your meringue super glossy and prevents weeping (those annoying sugar drops).
• Add vinegar and cornstarch: This combo makes all the difference. Vinegar stabilizes the egg whites while cornstarch keeps the center soft and chewy instead of dry.
• Low and slow is the way to go: Bake your pavlova at around 250°F (120°C) for about 90 minutes, then let it cool inside the oven. A slow cool-down stops cracks from forming. Check your oven temp with an oven thermometer—some ovens aren’t as accurate as they claim.

Ever wondered why store-bought pavlovas sometimes taste stiff? It’s usually because they skip the cornstarch or bake too hot. At home, you have more control. A study from the University of Sydney found that home ovens can swing by as much as 25°F from the dialed temperature, so always double-check with an oven thermometer for the best results.

If you’re short on time, don’t try to rush the process—you’ll end up with a pavlova that’s either gummy or hard. And last tip: dress it with fresh fruit only right before serving. The moisture from fruit can make the shell soggy if it sits too long.

Nail these steps and your friends will start requesting your pavlova recipe for every get-together. Trust me, once you get the hang of it, there’s no going back to basic meringue cookies.