We've all heard of meringues, but I bet only a few of us have heard of pavlovas before.
I get so much of my cooking inspiration from TV. Seeing my favorite chefs on TV cooking and creating these wonderful meals immediately makes me what to jump into the kitchen and try it for myself. This week, Giada brought me my blog inspiration - Pavlovas vs Meringues.
They look exactly the same and the ingrediant list is almost identical, but there are a a few main differences...cream of tartar, texture and berries. A must needed addition of the cream of tartar keeps the texture inside the pavlova more of a marshmellow texture instead of the drier, light as air inside of a meringue. And unlike it's meringue relative, pavlovas are not eaten as a cookie, but instead served on a plate covered in juicy, mascerated fresh berries. Bt the best way to really compare the two...a recipe showdown...try it for yourself!
Lemon Pavlovas (courtesy of Giada and the Food Network)
4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)
Meringues
3 large egg whites, at room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
Thank you so much! Now I know the difference!! Pavlovas look so beautiful because the berries etc. Now if I could just get my hands on some cream of tartar....
ReplyDeleteThere are many recipes that use vinegar instead of cream of tartar, so go for it!
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