Both are made with egg whites and sugar, but they have different goals. Dry meringues are dried all the way through and are crisp inside and out; they keep in a sealed container for weeks. Pavlova is made with starch and a little acid; it has a thin crust on the outside and a soft, marshmallowy center. That is why pavlova is eaten the day it is made and is not suitable for storage.
The goal with dry meringues is to leave no moisture inside. The whipped meringue is piped onto a baking sheet in small pieces and kept at a low temperature for hours; once all the water has evaporated, the meringues are crisp throughout. They crumble when bitten and melt in the mouth. This texture keeps for weeks in a sealed container. Dry meringues use no starch or acid; the only ingredients are egg whites, sugar, and, if needed, a few drops of flavoring. For this reason, dry meringues are usually made in large batches and eaten over the course of a week.
Pavlova aims for the opposite. The center is meant to stay soft and slightly chewy, while the outside should be crisp like a thin shell. To achieve this, add a little cornstarch and a few drops of vinegar or lemon juice to the mixture. The starch binds water and keeps it inside; the acid softens the protein network. These two ingredients together leave the center soft and marshmallowy. Stir the starch into the sugar before adding it so it disperses through the foam without leaving lumps. The vinegar smell evaporates during baking and is not noticeable in the finished dessert.
The oven behavior differs for the same reason. Dry meringues are made thin and baked for a long time. Pavlova is shaped into a thick mound, the center is slightly hollowed, and it is taken out of the oven sooner; once a crust forms, it is done. For both, turn off the oven and let the meringue cool slowly inside, because a sudden temperature change cracks and collapses the surface. The hollow in the center of the pavlova is useful too: it holds the cream and fruit and helps reduce puffing and cracking in the middle. Drawing a circle on the baking sheet also helps; shape the meringue so it stays within that outline.
The storage requirements are completely opposite. Dry meringues keep for a long time in a tightly sealed container in a dry cupboard; do not refrigerate them because they absorb moisture there. Pavlova is not made for storage. Over time, moisture from the center moves into the crust, and the crispness is lost within a few hours. That is why pavlova is assembled with cream and fruit just before serving. The baked pavlova base can rest in a sealed container for a day, but it will not keep once topped.
They are served differently too. Dry meringues are served on their own, with tea or coffee, or as a decoration on desserts. Pavlova is a complete dessert: a meringue base topped with whipped cream and fruit. Because fruit juice softens the crust, place the fruit at the last minute as well. Leftover pavlova can stay in the refrigerator for a few hours, but it will not be the same dessert the next day. If using juicy fruit, slice it and let it drain in a strainer, then serve the juice separately.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.