Get Hard, Stable Peaks of Egg Whites With a Pinch of Tartar

Tartar cream (“potassium bitartrate” if you’re a botanist) is a substance that has many uses, but its stabilizing properties will help bring your egg whites to new levels of firmness.

Just a pinch of this powdery white acid strengthens the protein matrix of egg whites, allowing them to look nice and frothy without deflating as they beat or batter. This stiffer, more elastic egg white also means the foam bubbles will expand rather than burst during baking, allowing your meringues, souffl├ęs and pavloves to stand tall and proud.

For perfectly whipped egg whites (+ delicious meringues) add some of this | Food 52


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