Why do recipes tell you to add white vinegar when making a pavlova?

The most common acid used in pavlova recipes is cream of tartar.

Here's why:

* Stabilizes the egg whites: Cream of tartar acts as a stabilizer, helping the egg whites whip up to stiff peaks and maintain their structure. This is essential for a light and airy pavlova.

* Enhances browning: Cream of tartar also helps the pavlova develop a beautiful golden brown crust when baked.

White vinegar can be used in a pinch, but it's not ideal:

* Not as effective as cream of tartar: White vinegar is less acidic than cream of tartar, so it won't be as effective at stabilizing the egg whites.

* Can affect flavor: White vinegar can leave a slightly vinegary flavor in the pavlova, which is not desirable.

So, unless the recipe specifically calls for white vinegar, stick to cream of tartar for the best results.