The secret to voluminous meringue: add cream of tartar to egg whites before beating.
This white powder (potassium bitartrate) is derived from crystalline
acid deposits that form on the inside wine
barrels during wine making.
As an acidic ingredient, it has several uses in the everyday kitchen. It
makes creamy frostings and candies, prevents sugar syrups from
crystallizing and gives beaten egg whites
extra volume and stability.
Cream of tartar is also added to baking soda to produce commercial
Cream of tartar can be found in the spice section of most supermarkets.
Store tightly sealed, in a cool, dry place for up to one year.
• To stabilize beaten egg whites, add 1/8 teaspoon cream of tartar per egg white before beating.
• For meringues, use 1/8 teaspoon cream of tartar for every two egg whites.
• When making candy, add 1/8 teaspoon cream of tartar for each cup of granulated sugar
• To remove stains from an aluminum pan:
Fill the pan with water and add 2 tablespoons cream of tarter for every
quart. Gently boil mixture for 15 minutes. Let the water cool in the
pan, then scour lightly and wash well.
• When cream of tartar is not
available, substitute 1½ teaspoons of lemon juice
or white vinegar
each ½ teaspoon of cream of tartar (three times the amount).
• 1 teaspoon baking powder = ¼ teaspoon baking soda
+ 5/8 teaspoon cream of tartar.
• 1 cup buttermilk
= 1 cup milk
+ 1¾ teaspoons cream of tartar.
Try one of our favorite cream of tartar recipes:
Mile High Biscuits