Stabilizing meringue without cream of tartar may seem daunting, but it’s completely achievable with a few simple tricks. Cream of tartar is commonly used to stabilize meringue because its acidity helps strengthen the egg whites. However, there are plenty of good cream of tartar substitutes and techniques to create light, airy, and sturdy meringue desserts.
What is Cream of Tartar and How Does it Stabilize Meringue?
Cream of tartar, also known as potassium bitartrate, is an acidic byproduct of wine making. It is used in small amounts in recipes to help stabilize and increase volume in beaten egg whites. Here’s how it works:
Eggs whites are made up of water and proteins. When you beat egg whites, you unravel the protein molecules, allowing them to bond together and trap air bubbles. This creates foam and volume. The more protein bonds, the more stable the foam will be.
Cream of tartar lowers the pH of the egg whites, changing the electrical charge of the proteins. This makes it easier for the proteins to unfold and bond together. The increased protein structure means egg whites can expand to a greater volume and hold their shape for longer.
So in summary, cream of tartar:
- Lowers the pH of egg whites
- Alters the charge of egg white proteins
- Helps proteins bond together more easily
- Creates greater volume and stability
While cream of tartar is very effective, there are other ways to stabilize your meringue without it.
How to Stabilize Meringue Without Cream of Tartar
Here are the top methods for stabilizing meringue without cream of tartar:
1. Add an Acidic Ingredient
Any acidic ingredient will help lower the pH of your egg whites and promote better protein binding. Good substitutes include:
- Lemon juice or vinegar: Use 1/2 teaspoon per egg white. White vinegar or lemon juice work well.
- Wine: 1 teaspoon of white wine per egg white.
- Sour cream: 1/2 teaspoon per egg white. Provides acidity and extra fat for stability.
- Citric acid: 1/4 teaspoon per egg white. Find this with canning supplies.
2. Add Cream of Tartar Alternatives
While not as acidic, these ingredients still provide some protein-binding power:
- Cornstarch: 1/4 tsp per egg white
- Instant tapioca: 1/4 tsp per egg white
- Potato starch: 1/4 tsp per egg white
3. Beat Egg Whites Properly
Using proper technique when whipping egg whites can make a big difference in stability:
- Whip until soft peaks form before adding sugar. This ensures proteins are fully bonded before weighting down the foam.
- Add sugar gradually and whip until stiff, glossy peaks form.
- Don’t overbeat once stiff peaks form. Overbeating can cause egg whites to separate and deflate.
4. Add Salt
A pinch of salt can help strengthen egg foam. Use 1/8 teaspoon per egg white.
5. Bake Immediately
Don’t let your finished meringue sit before baking. The foam will start to deflate without heat setting it. Pipe or spread meringue directly into the oven after whipping for best results.
6. Add Heat
Whipping egg whites over a double boiler or heated bowl can help set the foam. The warmth facilitates protein bonding. Just don’t overheat – egg whites cook at 140°F.
7. Use Sugar Alternatives
Sugars also help stabilize meringue. If avoiding plain white sugar, use:
- Powdered sugar
- Maple powder
- Granulated honey or molasses
8. Add Fat
A bit of fat can improve whipped egg foam stability. Use 1/4 teaspoon neutral oil or melted butter per egg white.
9. Weigh Egg Whites
For consistency, weigh egg whites instead of using them whole. 50g egg whites equals about 1 large egg white.
10. Allow Baked Meringue to Cool Slowly
Slow cooling helps lock structure and prevent shrinking or weeping. Cool meringue in the oven with the door propped open slightly.
Tips for Making Stable Meringue
Follow these tips every time for light, fluffy, and stable meringue:
- Use very fresh egg whites at room temperature
- Whip egg whites in a clean metal or glass bowl
- Whip until soft peaks first before adding sugar
- Add sugar gradually; 1-2 tablespoons at a time
- Don’t overbeat once stiff peaks form
- Pipe or spread meringue immediately
- Bake until set; do not underbake
- Cool baked meringue slowly
Recipes for Meringue without Cream of Tartar
Here are some recipes to try making meringue desserts without cream of tartar:
Lemon Meringue Pie
Uses lemon juice for acidity. Make the meringue just before pie is done baking.
Pavlova
A meringue shell filled with whipped cream and fruit. Uses vinegar and cornstarch to stabilize.
Angel Food Cake
Sponge cake made entirely from egg whites, sugar, and flour. No added fat or leavening needed.
Meringue Cookies
Crisp, sweet cookies made from meringue. Pipe into shapes and bake low and slow.
Meringue Mushrooms
Fun decorative “mushrooms” made by piping meringue. Color with cocoa powder.
Frequently Asked Questions
Can I make meringue without cream of tartar or vinegar?
Yes, you can make meringue without cream of tartar or vinegar. Proper whipping technique and adding an acid source like lemon juice can stabilize the egg whites. Small amounts of alternate ingredients like cornstarch or tapioca starch also help.
What is the best cream of tartar substitute?
The best substitutes for cream of tartar are lemon juice or white vinegar. Use 1/2 tsp per egg white. Wine and sour cream also add acidic taste.
How much lemon juice equals cream of tartar?
As a substitute, use 1/2 tsp of lemon juice per egg white, the same amount you would use for cream of tartar.
Can I use cornstarch instead of cream of tartar?
Yes, cornstarch can help stabilize meringue. Use 1/4 tsp per egg white in place of cream of tartar. It won’t provide as much acidity but still strengthens the protein network.
What happens if you don’t use cream of tartar in meringue?
Without cream of tartar or another acid source, your meringue won’t whip up as light and fluffy. It may have less volume,structural stability, and be more prone to deflating and weeping.
How long does meringue last without cream of tartar?
Properly whipped and baked meringue can last 1-2 weeks stored in an airtight container. Meringue made without cream of tartar may start weeping liquid sooner than a stabilized version.
The Takeaway
Don’t let a lack of cream of tartar stop you from whipping up light, fluffy meringue. With acid sources like lemon juice or vinegar, proper technique, and a few simple substitutions, you can create stable meringue for pies, cookies, and other desserts. Experiment with these alternatives and tips for sweet homemade results without cream of tartar.