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Meringue is one of the most beloved desserts, but it can be challenging to make without cream of tartar. Fortunately, there are some simple ways to make meringue without cream of tartar that will still give you delicious results. If you are wondering how to make meringue without cream of tartar… this article will explain the techniques for making meringue without cream of tartar so that you can enjoy this classic dessert anytime.
What is Meringue?
Meringue is a light and airy dessert made with egg whites, sugar, and sometimes flavorings. It can be used as a topping for pies or other desserts or baked into cookies or other confections. Depending on the recipe, meringue can range in texture from soft and creamy to crunchy and crisp.
Meringue originated in Switzerland during the 16th century. The name comes from the French verb “merveilleux,” which means “to marvel.” This aptly describes the light, fluffy texture of meringue that makes it so appealing.
Can You Make Meringue Without Cream of Tartar?
The short answer is yes, but it takes work! If you want to make meringue without cream of tartar, you need to use an alternative stabilizing agent such as vinegar or lemon juice. These acidic ingredients help keep the egg whites firm and prevent them from collapsing when baking. However, these alternatives will also give your meringue a slightly different flavor than if you had used cream of tartar.
Tips to Remember
Here are some tips that can help you make successful meringues without cream of tartar.
- Ensure that all your equipment – including bowls, beaters, and utensils – is free from any traces of fat or grease. Any trace amounts of fat or grease will interfere with the whipping process and could cause your meringue to collapse during baking.
- Add sugar gradually while beating the egg whites until stiff peaks form. This helps stabilize the foam structure by adding some sweetness which acts as a binding agent for the proteins in the egg whites.
- When baking your meringues without cream of tartar, they may take longer than usual to bake due to their lack of stability. To ensure even baking, placing them on a lined baking sheet at least 2 inches apart is best and bake at a lower temperature (around 250°F). This will help prevent them from crumbling or collapsing during baking.
There are plenty of substitution ideas for making meringue without cream of tartar. Some of them are discussed below;
- Lemon Juice or Vinegar: Both ingredients contain acidity, which helps stabilize the egg whites as they whip. When using this method, add 1/8 teaspoon of either lemon juice or vinegar per egg white used in your recipe.
- Cornstarch: Cornstarch helps thicken the egg whites as they whip and adds stability so that the meringue does not collapse after baking. To use this method, mix 1/2 teaspoon cornstarch into two tablespoons of cold water before adding it to your egg whites while they are whipping.
- Citric Acid: It will help stabilize the egg whites as they whip and add a subtle citrus flavor that pairs well with many desserts like lemon meringue pie or angel food cake! To use this method, add 1/8 teaspoon citric acid per each egg white used in your recipe while whipping them together with sugar.
- Cream of Tartar Substitute Mixes: These mixes usually contain a combination of baking soda and cornstarch, which will help stabilize the egg whites and give them an extra boost when it comes time for baking! To use these mixes, follow the package instructions for the best results!
How to Store Meringue Without Cream of Tartar
When storing meringue made without cream of tartar, it’s essential to keep it in an airtight container. This will help keep the meringue from drying out and becoming too hard or crunchy. If stored properly in an airtight container, meringue can last up to two weeks in the refrigerator or six months in the freezer. It’s also important not to let any moisture into the container, as this could cause the meringue to become soggy and spoil quickly.
How to Make Meringue Without Cream of Tartar
- Preparation Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8
- One egg white, room temperature
- ¼ tsp. vanilla extract
- ¼ cup granulated sugar
- ¼ lemon slice
- Prepare the oven and preheat it to 220 degrees F. Also, prepare a baking sheet by lining it with parchment paper. Rub the lemon slice on the inside of the stand mixer.
- Add egg white and vanilla extract to the stand mixer and run it at medium-high speed until soft peaks appear.
- Gradually add sugar, 1 tbsp. at a time, keep whisking until all the sugar is utilized and completely dissolved, and the mixture turns shiny; avoid overmixing.
- When the meringue is ready, transfer it to the piping bag fixed with a large star tip and pipe cookies on the prepared baking sheet with 1″ space between each cookie.
- Place it in the oven and bake for 60 minutes, then turn off the oven and leave the cookies in the oven until they are cool.
- Then remove from oven, either serve immediately or place in an airtight container and store in a refrigerator for future use.
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