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Question For anyone who bakes

post #1 of 6
10/29/08 at 12:05pm
Thread Starter 
Can you make meringue without Cream of Tartar?
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post #2 of 6
10/29/08 at 1:26pm
Yes you can.
CHEFED
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post #3 of 6
10/29/08 at 3:46pm
Absolutely.

Theres a cooked method. There is also :- weigh your egg whites


4oz egg whites whipped to stiff peak

Add 4oz caster ( superfine) gradually while whisking.

Cook at gas 1 for 45mins plus (dont know american eqivalents
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 6
10/30/08 at 1:02am
Not only can i imagine it, i usually make it without meringue.
cream of tartar is an acid. the reason it's used is that when egg whites are beaten with a copper bowl, the acid reacts with the copper and makes them beat easier. So i read. But also apparently acid helps keep the white peaked. This is hardly necessary in a meringue where the sugar is beaten in.
I also read of it being useful to prevent crystal formation in sugar syrup-meringue (italian meringue) but don;t know how it works. I also read that lemon or vinegar will do the same thing, at least as far as being easier to beat. If you use a mixer, it;s negligible.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #5 of 6
10/30/08 at 9:31am
SAPPHYERAVYN:
Good afternoon. Simply put, Yes!!! use Lemon juice. It also happens to be the acid of choice amongst the formally culinary educated in Europe.
I hope this helps you. Good luck to you from Las Vegas,NV. Enjoy the rest of the day.

~ZEE:chef:
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post #6 of 6
10/30/08 at 1:57pm
I've never used cream of tartar in meringues. I beat the egg whites in a well-chilled stainless steel bowl and just add sugar.
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