Cream of tartar is a recipe staple, bonding your ingredients together as a stabilizer. It’s particularly helpful when you’re dealing with a tricky recipe that tends to wilt, like meringue or a ...

Add the cream of tartar, and beat until stiff ... To assemble: Cover the cake base and ice cream with a thick layer of meringue, swirling it with the back of a spoon to form decorative peaks.

So, while other types of vinegar would technically work, use white vinegar in your recipes since it has a more neutral flavor. When using white vinegar instead of cream of tartar, follow the same ...

When it is stiff and glossy, add the remaining sugar and the cream of tartar. Finally, fold in the toasted hazelnuts. Pipe or pile the meringue over the filling. Bake in the oven for around 20 ...

Preheat the oven to 120C/100C Fan/Gas ½. For the meringue shell, tip the egg whites and cream of tartar into a large spotlessly clean bowl and whisk with an electric mixer on high speed until the ...

An updated cupcake version of a classic lemon meringue pie, these delicate individual ... Step 5: For the topping, mix the egg whites, sugar and cream of tartar in a heatproof bowl.