How to Replace the Malt Vinegar in Pavlova

Written by samantha lowe
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How to Replace the Malt Vinegar in Pavlova
A pavlova requires vinegar or another acid to stabilise the egg whites in it. (Jupiterimages/Comstock/Getty Images)

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:

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Things you need

  • Cider vinegar

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  1. 1

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

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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