Can i use malt vinegar in pavlova

It is Xmas eve and I am about to make this in a wreath shape. I am just trying to figure out the baking time. Hi Tania, I would like to be sure that the recipe calls for corn flour or is it corn starch, since corn flour is little grainy.

I would like to make your recipe. Many thanks. Your Pavlova looks just perfect. I think this is one of the best desserts, topped with berries and fruits that are in season! Have a happy Easter! Your email address will not be published. Save my name, email, and site URL in my browser for next time I post a comment. Yield: serves 8 - Shortbread Sweethearts. Sarah Lenton February 15, at am. Ingredients Decrease Serving The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Spread mixture onto parchment paper, using the circular guide.

I Made It Print. Full Nutrition. Reviews 9 Read More Reviews. Most helpful positive review Hot Chilli. Rating: 4 stars. This is a great recipe for pavlova. You can also use white vinegar instead of malt. You need to convert to Fahrenheit if you live in the US. Read More. Rating: 1 stars. I think the author has included the wrong baking temperature. The recipe states that it should be heated at degrees F 65 degrees C.

After baking the pavlova for over 2 hours at this temperature it was still not cooked. Similar recipes call for an oven temperature of between and degrees F. The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time. Oven too hot — If the oven temperature is too hot, the pavlova can caramelize and have an off-white color. An acid is an important component when making meringue.

The acid helps stabilize egg whites as they foam up. You can also use an equal amount of lemon juice, but I prefer white vinegar or cream of tartar. Turn the oven off and slightly open the oven door. Allow the pavlova to cool in the oven. To assemble: Place the meringue it on a serving plate. Our other favourite Pavlova toppings: Chocolate hazelnut spread swirled into the cream with chopped roasted hazelnuts sprinkled on top Sliced fresh pears drizzled with melted dark chocolate Lemon curd swirled into the cream with fresh raspberries sprinkled on top.

You could also grate white chocolate over the top too.