Are you looking for a meringue recipe without cream of tartar? If so, you’re in luck. This easy-to-follow guide will show you how to make delicious meringues without the use of any speciality ingredients. Not only are they simple to put together, but the results are always light and airy with just the right amount of sweetness. Read on for more details on this classic dessert and get ready to impress your friends with beautiful homemade meringue.
- 1 Introducing The Delicious Meringue Recipe Without Cream Of Tartar
- 2 Why Cream Of Tartar Is Not Necessary For This Recipe?
- 3 What Are The Essential Ingredients For A Perfect Meringue?
- 4 Meringue Recipe Without Cream Of Tartar
- 5 What Are Tips For Meringue Recipe Without Cream Of Tartar?
- 6 What Are The Pros And Cons Of Meringue Without Cream Of Tartar?
- 7 How To Serve Meringue?
- 8 How To Store Meringue?
- 9 Conclusion: Meringue Recipe Without Cream Of Tartar
- 10 FAQs: Meringue Without Cream of Tartar
- 10.1 What is a substitute for cream of tartar in meringue?
- 10.2 How much cream of tartar to stabilize meringue?
- 10.3 Does cream of tartar make meringue thicker?
- 10.4 What happens if I don’t use cream of tartar in a recipe?
- 10.5 Can I use baking powder instead of cream of tartar in meringues?
- 10.6 What is the best stabilizer for Meringue Without Cream of Tartar?
- 10.7 Why didn’t my Meringue Without Cream of Tartar get fluffy?
- 10.8 Why do you put cornflour in Meringue Without Cream of Tartar?
- 10.9 Can you overbeat Meringue Without Cream of Tartar?
- 10.10 Why do you put lemon juice in Meringue Without Cream of Tartar?
- 10.11 Can you use cornstarch instead of cream of tartar?
Introducing The Delicious Meringue Recipe Without Cream Of Tartar
What Is Meringue?
Meringue is a classic French dessert made of whipped egg whites and sugar. It’s light, airy, and incredibly sweet – the perfect accompaniment to any cake or pie. The traditional recipe calls for cream of tartar to help stabilize the egg whites and produce that fluffy texture everyone loves. But don’t worry if you can’t find it in your local grocery store – you can still make a delicious meringue without it.
What Is Cream Of Tartar?
Cream of tartar is a type of acid powder made from tartaric acid, which is found naturally in grapes and other fruits. It acts as a stabilizer for whipped egg whites, helping them to retain their shape and volume when baked. Without it, meringue won’t have the same consistency or texture.
Why Cream Of Tartar Is Not Necessary For This Recipe?
The good news is that cream of tartar isn’t necessary for making a delicious meringue. This recipe uses cornstarch instead, which does an equally good job at stabilizing the egg whites and producing the desired texture. The trick is to beat the egg whites until they form stiff peaks before adding the sugar, as this helps to give them structure and volume.
What Are The Essential Ingredients For A Perfect Meringue?
- 4 egg whites
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup sugar (granulated or superfine)
- Optional: ½ teaspoon of vanilla extract for flavor
Meringue Recipe Without Cream Of Tartar
Now that you’ve gathered all the ingredients, let’s dive into creating a meringue recipe without cream of tartar.
- Preheat the oven to 300˚F (150˚C).
- In a large bowl, beat the egg whites and salt with an electric mixer until they form stiff peaks.
- Add in the cornstarch, one tablespoon at a time, and continue to beat on high speed until all of it has been incorporated.
- Slowly add the sugar, one tablespoon at a time, and beat until all of it has been mixed in. At this point, you can also add any flavorings or extracts that you like.
- Line a baking sheet with parchment paper and spoon the meringue mixture onto it to form small mounds or peaks – about 2-3 inches in diameter.
- Bake for 1 hour, or until the meringues are lightly browned and crisp on the outside. Allow to cool completely before serving.
What Are Tips For Meringue Recipe Without Cream Of Tartar?
- Make sure to use room temperature egg whites for the best results.
- The sugar should be added slowly and in small increments so that it has time to dissolve properly.
- Don’t forget to add flavorings or extracts for extra taste. Vanilla is always a great choice, but you can also experiment with almond extract, lemon juice, or other options.
- If you’re not planning to serve the meringues right away, store them in an airtight container at room temperature – they’ll stay fresh for up to a week.
What Are The Pros And Cons Of Meringue Without Cream Of Tartar?
- Quick and easy to make with simple ingredients.
- Can be flavored with a variety of extracts or juices for extra taste.
- Stores well in an airtight container for up to a week.
- May not have the same texture or stability as meringue made with cream of tartar.
- Requires careful monitoring while baking to ensure the meringues don’t over-brown.
How To Serve Meringue?
Meringue recipe without cream of tartar is incredibly versatile and can be served in a variety of ways. Top your favorite pie or cake with the light, airy meringue for an extra special dessert. Or, create elegant individual pavlovas by layering the meringue on top of whipped cream and fresh fruit. For even more decadence, try drizzling melted chocolate over the meringue or sprinkling it with chopped nuts. Get creative and serve your sweet treats in style.
How To Store Meringue?
If you’re planning to store your meringue recipe without cream of tartar for later, it’s best to keep it in an airtight container at room temperature. This will help them retain their shape and texture while preventing any moisture from getting in. Meringues can stay fresh for up to a week – just make sure to check on them periodically and discard any that have gone bad.
Conclusion: Meringue Recipe Without Cream Of Tartar
Making meringue recipe without cream of tartar is easy and requires just a few simple ingredients. Just remember to use room temperature egg whites and add the sugar in small increments for the best results. With this foolproof guide, you’ll be able to whip up delicious meringues that will impress everyone. You can serve them with your favorite cake, pie, or other dessert, or enjoy them on their own for a light and airy treat.
FAQs: Meringue Without Cream of Tartar
What is a substitute for cream of tartar in meringue?
White vinegar is a great alternative for stabilizing egg whites in delicate recipes such as soufflés and meringues. When whipping egg whites, simply substitute an equal amount of white vinegar for cream of tartar. This simple swap will ensure your egg whites reach their desired consistency with ease.
How much cream of tartar to stabilize meringue?
For achieving a stable meringue, cream of tartar serves as a superior acid compared to lemon juice. In case you are not following a specific recipe, a helpful guideline is to incorporate ⅛ teaspoon of cream of tartar for each egg white in your preparation. However, if cream of tartar is not readily available, you can substitute it with ½ teaspoon of lemon juice per egg white.
Does cream of tartar make meringue thicker?
Whisk the egg whites together with a touch of cream of tartar. This magical ingredient assists the egg whites in transforming into luxurious, velvety peaks. For the perfect consistency, most recipes recommend adding approximately 1/2 teaspoon of cream of tartar to 2 egg whites. Use a hand mixer to beat the egg whites and cream of tartar until the mixture turns delightfully white, foamy, and forms soft peaks.s.
What happens if I don’t use cream of tartar in a recipe?
According to The Spruce Eats, using a frosting without crystalized sugar creates a creamier texture, while incorporating stabilized egg whites into batter or meringue yields a fluffier final product. Although you can achieve the same baked goods without cream of tartar, the consistency may not be as flawless.
Can I use baking powder instead of cream of tartar in meringues?
To substitute cream of tartar with baking powder in your recipe, use ½ teaspoon of baking powder for every 1 teaspoon of cream of tartar. It’s important to omit the baking soda as well. However, please note that this substitution may not yield optimal results for making meringues, creams, or candies, as these do not typically call for baking soda.
What is the best stabilizer for Meringue Without Cream of Tartar?
To enhance the stability of the foam and prevent it from collapsing, consider adding a small amount of cream of tartar or vinegar to the mixture during the initial whipping process. This simple addition can work wonders in ensuring a more robust and long-lasting foam.
Why didn’t my Meringue Without Cream of Tartar get fluffy?
Your meringue hasn’t been beaten for long enough. When using a stand or hand mixer, it may take around 10 minutes to achieve stiff peaks. If you’re hand beating or using a slow speed, it will take even longer to reach that point.
Why do you put cornflour in Meringue Without Cream of Tartar?
For a chewy texture, incorporate cornflour and vinegar into the ingredients (refer to the recipe). Alternatively, for a crispy variation, omit the cornflour and vinegar and extend the baking time in the oven. Some individuals even leave them in for up to four hours at a temperature of 50C-60C until they are completely dehydrated.
Can you overbeat Meringue Without Cream of Tartar?
If you overwhip the egg whites, they can become too firm and lose their moisture, impacting the crispness of your meringue. It may also cause it to collapse or develop sugar beads. As meringue expert Gary Mehigan advises, once you overwhip the egg whites, there’s no fixing it.
Why do you put lemon juice in Meringue Without Cream of Tartar?
Cream of Tartar (or lemon juice) can lower the pH of eggs, increasing their acidity and stability similar to fresh eggs. For every 5 egg whites, add 1 tsp of lemon juice or 1/2 tsp of cream of tartar before whisking.
Can you use cornstarch instead of cream of tartar?
For a simple substitution, you can use lemon juice, vinegar, or baking powder. However, if you’re wondering about using cornstarch or baking powder as a replacement for cream of tartar, cornstarch is not recommended. While baking powder (or baking soda) can be used, it’s important to note that the results may vary.
Michael J. Fanola is the chef and owner of Joe’s French Italian Inn Restaurants. He has over 30 years of culinary experience, and his restaurants have been voted “Best Italian Restaurant” by the readers of the Staten Island Advance for many years in a row. Michael is a graduate of the prestigious Culinary Institute of America, and he has worked in some of the most highly acclaimed kitchens in the country.