Cornflour and Vinegar in Pavlova: Why They Matter
Ever wondered why pavlova recipes nearly always call for cornflour and vinegar? These two pantry staples are the secret to that perfect marshmallowy center and crackly crust we all crave. If you've ever ended up with a weepy, rubbery, or flat pavlova, small ingredient tweaks, like adding cornflour or vinegar, might be just what you need. Understanding their roles helps you troubleshoot common meringue fails. Here's the real reason you shouldn't skip them.
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Pavlova the Day Before: Is It Okay and Does It Stay Perfect?
Wondering if you can make pavlova ahead of time without it turning soggy or losing its crunch? This article digs into the facts about making pavlova the day before, shares pro tips for storing it right, and covers the best way to assemble it for that fresh-out-of-the-oven crispness. You'll also get a glimpse at real-life mistakes and what actually happens after a night in the fridge. If you want to save prep time and still impress your guests, these tricks will save the day.
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