cream of tartar in meringue recipe

Written BySheba G Updated On
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The Best cream of tartar in meringue recipe

I have been making meringues for years, and I still get excited every time I whip up a batch. There’s something magical about the process of beating egg whites until they’re stiff and hold their shape.

It’s a technique that requires patience, but the end result is always worth it. Meringues are a classic dessert that can be made in a variety of flavors, from classic vanilla to lemon or almond.

But one key ingredient that sets them apart is cream of tartar. This humble powder may seem like an afterthought, but it plays a crucial role in stabilizing the egg whites and giving meringues their signature texture.

Without it, meringues would be nothing more than a pile of sticky egg whites. I’ve tried making meringues without cream of tartar, and trust me, it’s a recipe for disaster.

The first time I made meringues with cream of tartar, I was blown away by how easy it was to achieve the perfect texture. It’s a game-changer for any baker looking to take their meringue game to the next level.

Classic Meringue with Cream of Tartar

4.6 from 664 votes

This meringue recipe uses cream of tartar to stabilize the egg whites, resulting in a glossy, stiff peak structure. The cream of tartar is an acid that helps the egg whites hold their volume and prevents them from weeping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 80 kcal

🥘Ingredients

For the Meringue

4 large egg whites at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

👨‍🍳Directions

1Preheat your oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.
2Ensure the mixing bowl and beaters are completely clean and free of any grease, as this can prevent the egg whites from whipping properly.
3Place the room temperature egg whites in the large mixing bowl and beat on medium speed until they become frothy, about 1 minute.
4Add the cream of tartar and salt, then continue beating until soft peaks form, which takes about 2 minutes.
5With the mixer running on medium-high speed, gradually add the granulated sugar one tablespoon at a time, allowing each addition to dissolve fully before adding the next.
6This process should take about 5 minutes, and the mixture will become thick and glossy.
7Add the vanilla extract and beat on high speed until stiff, glossy peaks form, about 2 to 3 minutes.
8The meringue is ready when it holds its shape and does not slide when you lift the beater.
9Spoon or pipe the meringue onto the prepared baking sheet in desired shapes, such as small nests or dollops.
10Bake for 30 minutes, then turn off the oven and let the meringues cool inside the oven for 1 hour to dry out completely.
11Remove the meringues from the oven and let them cool completely on the baking sheet on a wire rack, about 15 minutes.
12The meringues should be crisp and dry to the touch, and they will keep in an airtight container for up to 2 weeks.

🔧Equipment

Stand mixer or hand mixer
Large mixing bowl
Rubber spatula
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 80 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 50mg🌾Total Carbs: 20g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 2g

📝Notes

Tips: Use eggs that are at least a few days old for better volume. Ensure no yolk gets into the whites. For a more stable meringue, beat in the sugar slowly and make sure it is fully dissolved before adding more.

Watch Video Of How Classic Meringue with Cream of Tartar Works

Cream of tartar is the small addition that makes meringue dependable, keeping the egg whites stable so they hold their shape instead of collapsing halfway through.

I keep it in my pantry because meringue cookies and meringue-topped pies work for any occasion, from a quick Sunday dessert to a holiday table full of family.

It travels well, feeds a crowd, and gives everyone something sweet to reach for.

❓ Frequently Asked Questions About Meringue with Cream of Tartar

Q1: What is cream of tartar?

Cream of tartar is a powder made from the sediment left behind after wine production. It’s often used as a stabilizer in recipes, particularly in baked goods like meringues.

Q2: Can I omit cream of tartar from my meringue recipe?

No, cream of tartar is essential for achieving the right texture in meringues. Omitting it will result in a sticky, unpleasant texture.

Q3: What’s the difference between baking powder and cream of tartar?

Baking powder and cream of tartar serve different purposes in recipes. Baking powder is used to leaven baked goods, while cream of tartar helps stabilize egg whites.

Q4: Can I use salt instead of cream of tartar?

No, you shouldn’t use salt as a substitute for cream of tartar. Salt won’t provide the same stabilizing effect on egg whites.

Q5: Are there any health benefits to using cream of tartar in my meringue recipe?

Cream of tartar has been linked to several potential health benefits, including reducing inflammation and improving digestion.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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