Does vinegar have the same function as tartaric acid in a pavlova?
My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
Best Answer
I would not recommend adding cream of tartar. Your ratio of 1 teaspoon vinegar to stabilize 4 egg whites is standard. My personal preference is to use cream of tartar instead of vinegar if it is available to you - I'd recommend 1/4 teaspoon for 4 egg whites.
I assume you have something like 1 cup of sugar going into your meringue as well?
See also: How much acid to use for stabilizing meringue?
Meringues bake at low temperatures for a long time. It is difficult to provide any kind of formula to predict how baking time might increase if you double the recipe. My recommendation would be to pipe-out your primary meringue disk along with a couple smaller test disks of similar thickness - the idea being that you can use the smaller disks to test for doneness without breaking-off a piece of your primary dessert form. If you're planning to make a wider disk (i.e. not thicker), the baking time shouldn't vary much from what is recommended in your recipe. Please note that the meringue should not brown - but when you break-apart a test disk, the interior should be neither sticky nor moist - the meringue is done as soon as the moisture from the eggs has baked-off enough for the result to be airy, crisp, and dry.
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Quick Answer about "Does vinegar have the same function as tartaric acid in a pavlova?"
Besides sugar, a common addition to egg whites when making a meringue is tartaric acid. It's basically an acid in powdered form, but truth is any old acid will work (like vinegar, lemon juice, coca cola, battery acid), and the science behind it will astound you.Can I use vinegar instead of tartaric acid?
Like cream of tartar, white vinegar is acidic. It can be swapped for cream of tartar when you find yourself in a pinch in the kitchen. This substitute works best when you're stabilizing egg whites for recipes like souffl\xe9s and meringues.What does vinegar do in pavlova?
Pavlovas are made with very few ingredients \u2013 usually egg whites, sugar, cornstarch, and white wine vinegar or freshly squeezed lemon juice (or another acid such as cream of tartar). Vinegar/lemon juice and cornstarch help to stabilize the meringue so that it retains its volume and doesn't collapse.Why do you add vinegar to meringue?
An acid, such as a vinegar, can be added to a meringue mixture to help create a more stable foam when the meringue is mixed. In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead.What does cornflour and vinegar do to meringue?
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.Dessert: Easy Mini Pavlovas - Homemade Meringues Recipe
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