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.
- Skill level:
Things you need
- Cider vinegar
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.
Tips and warnings
- 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.
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