What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.


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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    it makes it more stable for whipping ... baking it sets the foam, so likely isn't needed at that point. – Joe Oct 20 '14 at 14:31
  • my receipe for pavlova roll has 4 egg whites, I teaspoon vinegar and I teaspoon cornflour in it. Would you suggest adding cream of tarter. If I doubled the mixture how long would I need to bake it? – user28762 Oct 21 '14 at 9:41

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