Vinegar in Pavlova

A splash of white vinegar in pavlova or soft meringue sounds odd, but it is the secret to that signature marshmallow centre Australians and Kiwis fight over. The acid stabilises the egg white foam, lowering the pH so the proteins set more slowly. That slower set traps moisture in the middle while the outside still crisps to a delicate shell. Use about one teaspoon per four egg whites, added during the final stages of whipping along with a little cornstarch. Cider vinegar or lemon juice work equally well. Skip the vinegar and you get a crisp, dry meringue instead.