Pavlova

[Librashavinganotherbiscuit]

I would like to make a pavlova tonight, the only problem being I don't have any white wine vinegar I only have red wine vinegar. What do you think? Will it work?

I would leave it out altogether

I use good old malt vinegar - I am the queen of meringues!!

But I presume that's one of the reasons you get that lovely chewy texture which i adore.

Yes, it gives it the marshmallowy chewyness!

Malt vinegar as I said earlier...

I've used malt vinegar too - but it CAN give a tangy aftertaste if you use too much...

Vinegar means less cracking and weeping as well apparently.

I also read in the Time recently that using one half icing sugar and one half caster makes a really lovely meringue.

MaryBS - I have never ever had a tangy after taste and honestly, I have been making them for years...

cat, I also put cornflour in too.

Libra, the key is though to cook your meringue for an hour and then leave in the oven overnight to dry out.

I don't have any malt vinegar either

Libra, have you got a corner shop?

Bella I was trying to do it without leaving the house as I have 2 year old. If I am going to go out I might as wlel sling him in the car and go to Tesco down the road!

3 egg whites (my eggs are always large)
6oz caster sugar
1 level teaspoon cornflour
1/2 teaspoon vinegar

Lightly oil a baking sheet then line with greaseproof paper. Put your oven on to 150, gas 2.

Put your egg whites in a bowl and have the sugar measured and ready. Whisk the whites until they form soft peaks and you can turn the bowl upside down without them sliding out.

When ready, start to whisk the sugar in approx 1oz at a time. When this is done, whisk in the cornflour and vinegar.

Dollop the mixture on to the baking sheet.

Put the meringue into the oven and immediately turn it down to 140, gas 1 and cook for 1 hour. Leave inside the oven after turning off overnight.

That's a bummer Libra.

You just tip the bowl slightly to begin with and you will see if they are going to slide or not, if they do, just whisk a bit more and then a bit more until they don't.