Cream of tartar is the secret ingredient to making whipped cream fluffy and light. It’s also used to make meringue more sturdy, and to add a bit of tangy zip to baked goods, such as ...

Good news: you have choices. Cream of tartar is an oft-overlooked pantry staple. The white powder helps to stabilize whipped egg whites in cakes and meringues, activate leavening like baking soda ...

Meringue is typically slotted into dessert category, but it doesn’t have to be. Considering the short list of ingredients—egg whites and a touch of acid—it's clear there’s nothing innately ...

Place egg whites, sugar, cream of tartar and salt in a metal mixing bowl. (Use the bowl of a stand mixer if you have one.) Place bowl on saucepan, making sure bottom doesn’t touch water.

Cream of tartar is often used to stabilize egg whites and helps provide the characteristic high peaks in recipes like meringue. If you’re out of cream of tartar in a case like this, lemon juice ...

For its stabilizing or leavening qualities, and for its bright flavor, lemon juice can sub for cream of tartar in angel food cake. For stabilizing egg white-laden creations like meringue ...

It's not even an ingredient in tartar sauce. A common use of cream of tartar is for mixing egg whites to make meringue kisses. This helps speed up the foaminess and helps them stabilize.