The potassium salt of tartaric acid used to stabilize egg whites in baking. It is obtained as a by product of wine manufacture. The chemical names are potassium acid tartrate, potassium hydrogen tartrate, and potassium bitartrate.
Cream Of Tartar
• Beat with egg whites to stabilize the whites in angel food cake, meringue shells, meringue for pies, and 7-minute frostings.
• To make baking powder, mix 1/2 tsp. Cream of Tartar and 1/4 tsp. each baking soda and cornstarch.
Meringue for Pie
BEAT 3 egg whites, 1/2 tsp. Pure Vanilla Extract and 1/4 tsp. Cream of Tartar until soft peaks form. Beat in 1/4 cup sugar, 1 tbsp. at a time, until stiff peaks form. BAKE as directed in meringue pie recipe.
Serves: Makes 6 dozen or 12 (6 meringue) servings.
Prep time: 10 mins