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Vinegar In Meringue

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Chasingcars | 17:33 Mon 10th Aug 2015 | Recipes
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What purpose does vinegar serve in a meringue recipe?
I've always used a recipe using 2teaspoons vinegar and it's usually been mainly white with brown hue but today it looked much browner and almost taste burnt!
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Any (edible!) acid will do; it doesn't have to be vinegar. So you could use lemon juice or cream of tartar instead.

Science here:
http://cooking.stackexchange.com/questions/23935/does-an-acid-actually-stabilize-meringue-and-if-so-why
I've always added vinegar or lemon juice too. I always thought it was to keep it a bit chewy and not dried out but don't know. If it's gone too brown that suggests your oven was too hot and they cooked too quickly.
Prudie - I think cornflour is used to make it have a marshmallow texture.
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