Cornstarch vs. Cream of Tartar: Which is Better for Meringue?
Discover whether cornstarch or cream of tartar is superior for making meringue. Learn key tips for perfect results!
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Cornstarch is commonly used over cream of tartar for meringue as it stabilizes the egg whites, preventing weeping and adding crispness. To use, mix a small amount of cornstarch with sugar before beating it into the egg whites. Cream of tartar, although sometimes used, mainly aids in stabilizing and adding volume but doesn't address weeping.
FAQs & Answers
- What is the role of cream of tartar in meringue? Cream of tartar helps stabilize the egg whites and increase volume but does not prevent weeping like cornstarch does.
- Can you use cornstarch and cream of tartar together in meringue? Yes, you can use both, but it's often more effective to use cornstarch for preventing weeping in meringue.
- How do I prevent meringue from weeping? To prevent weeping, use cornstarch when mixing with sugar before adding to egg whites.
- What is the best way to achieve a stable meringue? Using cornstarch during the preparation can significantly improve the stability and texture of your meringue.