Introduction
Meringue is a popular dessert ingredient that is used in a variety of recipes. It is made by whipping egg whites and sugar together until they form stiff peaks. However, many people wonder if cream of tartar is necessary when making meringue. In this article, we will discuss whether or not you need cream of tartar for meringue and why.
What is Cream of Tartar?
Cream of tartar is a white, powdery substance that is a byproduct of winemaking. It is also known as potassium bitartrate and is often used as a leavening agent in baking. Cream of tartar is acidic and can help stabilize egg whites when making meringue.
Why Do You Need Cream of Tartar for Meringue?
Cream of tartar is not always necessary when making meringue, but it can be helpful. When egg whites are whipped, they form a foam that is held together by protein molecules. However, these protein molecules can be easily broken down by acid, which can cause the foam to collapse. Cream of tartar helps to stabilize the egg whites by creating an acidic environment that strengthens the protein molecules.
When Can You Skip Cream of Tartar?
Cream of tartar is not always necessary when making meringue. If you are making a meringue that will be baked, such as in a pie or pavlova, cream of tartar is not essential. The heat from the oven will help to stabilize the egg whites and prevent them from collapsing. However, if you are making a meringue that will not be baked, such as for a lemon meringue pie or a topping for a pavlova, cream of tartar can be beneficial.
How Much Cream of Tartar Should You Use?
If you do choose to use cream of tartar when making meringue, it is important to use the correct amount. Too much cream of tartar can cause the egg whites to become too stiff and difficult to work with. Too little cream of tartar may not provide enough stability to the egg whites. The general rule of thumb is to use 1/8 teaspoon of cream of tartar per egg white.
Other Tips for Making Perfect Meringue
In addition to using cream of tartar, there are several other tips that can help you make perfect meringue. Here are a few: 1. Use room temperature eggs. Cold eggs do not whip up as well as those that are at room temperature. 2. Use a clean, dry bowl. Any moisture or grease in the bowl can prevent the egg whites from whipping up properly. 3. Add sugar slowly. Adding the sugar too quickly can cause the egg whites to collapse.
Conclusion
In conclusion, cream of tartar is not always necessary when making meringue, but it can be helpful in certain situations. If you are making a meringue that will not be baked, it is a good idea to use cream of tartar to help stabilize the egg whites. However, if you are making a baked meringue, cream of tartar is not essential. Remember to use the correct amount of cream of tartar, and follow the other tips for making perfect meringue.