annmarie

June 8, 2011 at 1:13am

I've also seen pavlova recipes using vinegar (another acid instead of the lemon), some added before the whipping and some after. The acid makes the inner meringue more "marshmallowy". Yes, some recipes I saw had the vinegar. I decided to stick with the lemon juice, it just "feels" right. ;) ~ MaryJane
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