why do some pavlova recipes have cream of tarter to be added
What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.
Best Answer
Pavlova is essentially a baked meringue, which is made from egg whites. The purpose of cream of tartar ( tartaric acid ) is to help denature the proteins in the egg whites, making a more stable foam once you whip it and bake it.
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How does cream of tartar help meringue?
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.What is cream of tartar and why is it added to the meringue mixture?
Cream of tartar allows egg whites to be whipped for longer without collapsing. This produces small, abundant, evenly distributed air bubbles, which create a fine texture in the finished baked good.What is the secret to pavlova?
For a successful pavlova, the sugar must be completely dissolved into the egg whites. To check this, rub some of the meringue between your finger and thumb, it should feel smooth. If it feels grainy, keep beating until it's smooth.How do I make my pavlova crisp soft?
Baking: Bake at 250\xb0F (125\xb0C) for 1hr 30min. Then, dry it out in the oven for up to 3 hours. The combination together along with the size of the pavlova will give you the crisp meringue shell and the soft center.My Favorite Pavlova Recipe!
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