How to Thicken Meringue Without Cream of Tartar: Tips and Tricks
Learn how to thicken meringue easily without cream of tartar using lemon juice or vinegar.
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Thicken meringue without cream of tartar by using lemon juice or white vinegar as an alternative. Acids help stabilize the egg whites and achieve stiff peaks. Use about 1/2 teaspoon of lemon juice or vinegar per egg white. Ensure the bowl and beaters are clean and free of any grease for best results.
FAQs & Answers
- What can I use instead of cream of tartar in meringue? You can use lemon juice or white vinegar as a substitute to stabilize the egg whites in meringue.
- How much lemon juice should I add to meringue? Use about 1/2 teaspoon of lemon juice per egg white to achieve the best results.
- Why is cream of tartar used in meringue? Cream of tartar stabilizes the egg whites, helping to achieve stiff peaks in meringue.
- Can I thicken meringue without any acids? While acids like lemon juice or vinegar are effective, achieving stable meringue without any acids is challenging.