Pavlova - receipe says add tbsp white wine vinegar to meringue can I....

[Calico1]

use malt vinegar instead or will pudding then taste like chips?

You don't need to use vinegar so leave it out. It helps stop the meringue mixture from collapsing if over beaten. If you've got some lemon juice, that would make a much more palatable substitute than malt vinegar (leave that for fish & chips)

Ok - I have lemon juice so will substitute that instead - sounds nicer in a pud than vinegar!

Any ideas what to do with 5 egg yolks?

Spaghetti carbonara tomorrow?

Custard?

Update - meringue was a sticky but tasty mess.....hd to scrape it off the baking sheet and serve it as a topping to the fruit and cream! Think my technique / cooker at fault rather than the recipe....sigh

Did you put cornflour in? That stabilises (sp?) the meringue. Nigellas pav recipe never fails in my experience, crispy outer and chewy centre - lush!

Always use Delia's pavlova recipe! No vinegar and has never let me down!

I always use Delia's recipe here and it has never failed yet.

trust Delia

Always use vinegar in my pavlova (raspberry is delicious) but also use the cornflour. It gives you the nice crispy outside but lovely mallowy inside. Yum yum.

Oh and when its cooked don't take it out, just leave it to 'dry' in the oven overnight. Will still be chewy.

Snap PP!

MrsWednesday