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Do you have to use cream of tartar to make a successful meringue cookie? I dont have any!

asked by HeviCooks almost 6 years ago
7 answers 102272 views
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added almost 6 years ago

Well, it's a stabilizer as well as a helper to egg whites to give them as much rise as possible, but I think it's not entirely crucial to use it. I'd hate to steer you wrong, but I'm guessing it would be ok to leave it out. I'll cross my fingers for you!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Here's a link for substitutions for cream of tartar from Baking 911:

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 6 years ago

A little lemon juice will do the trick. You just need an acid to help stabilize the proteins in the whites. If they are not stabilized or become too hot, the proteins will denature and cause the dreaded weeps. A little white vinegar will also do fine.

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Barbara is a trusted source on General Cooking.

added almost 6 years ago

I've been making meringues for ages and I never use cream of tartar--I think it adds an off-taste. Use a pinch of salt when you beat your egg whites instead. It will stabilize them and enable them to hold their shape--plus it enhances the other flavors in the meringue.

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012

Meg is a trusted home cook.

added almost 6 years ago

will be fine without cream of tartar, go for it!!

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 6 years ago

I never use cream of tartar either - just a tad of lemon juice.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added almost 6 years ago

I rarely use ream of tartar. I think it has a metallic taste that I do not like. I generally use either lemon juice or salt, depending on the recipe.