Bakers know Cream of Tartar as an indispensable ingredient that stabilizes delicate meringue toppings and adds a creamy texture to frosting and soufflés. And what are Snickerdoodle cookies without it?
When it comes to baking, Cream of Tartar is an easy go-to ingredient: It stabilizes & increases the volume of egg whites, and is an inexpensive way to your own baking powder.
Discover the delicious indulgence of Almond Meringue Kisses. This simple, light and airy treat combine cream of tartar, egg whites, sugar, and almonds.
NOTE: Cream of Tartar is a natural by-product of winemaking. It stores indefinitely if kept in a cool, dark place in a tightly capped container.
Stabilize egg white recipes; thickens sauces; ingredient in cookies, biscuits, candy, and cakes; makes baking powder.
For baking: Use 1/8 tsp cream of tartar per egg white o make soufflés and meringues. To Make Baking Powder: Combine 2 tsp cream of tartar with 1 tsp baking soda.
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