anne marie

February 4, 2013 at 1:11am

I've seen some meringue/pavlova recipes using vinegar. What does that do to the meringue and would it affect anything if I added it to this recipe? Great question! Adding vinegar or another acid (like cream of tartar) helps stabilize the whites and helps them handle the stress if they are overbeaten. ~ MaryJane
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.