How to Replace the Malt Vinegar in Pavlova

Updated April 17, 2017

Pavlova, the fluffy and delicious meringue dessert, was named after Anna Matveyevna Pavlova, a Russian prima ballerina. Although it is unclear whether it was created in Australia or New Zealand, the dish is enjoyed throughout the world and is created with a variety of ingredients, malt vinegar being one of them. Malt vinegar, however, can be difficult to find and expensive to purchase. Other vinegars can be substituted successfully.

Determine the amount of malt vinegar called for in the recipe.

Measure out cider vinegar in the same amount of malt vinegar called for in the recipe; use a 1 to 1 ratio. If 1 tbsp of malt vinegar is called for, use 1 tbsp of cider vinegar instead.

Add the cider vinegar to the recipe at the same time you would add the malt vinegar, after the egg whites have been whipped into peaks.

If cider vinegar is not available, substitute other vinegars or edible acids, such as lemon juice, in the same 1 to 1 ratio.


Malt vinegar contains gluten and should be replaced in pavlova served to those who require a gluten-free diet.


Be careful not to add more vinegar than what is called for, as it will add a foul taste to the dessert.

Things You'll Need

  • Cider vinegar
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About the Author

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.