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	Cage-Free Eggs Calcium Calories Candling Carton Dates Cephalin Chalazae Cholesterol Choline Cleaning Coddled Egg Cold Storage Color Composition Cooking Equipment Cooking Equipment Especially For Eggs Cooking Functions Cooking Methods Cooking Terms Copper Bowl Cream of Tartar Cream Puff Crepe Curdling Custard

CREAM OF TARTAR

An acid ingredient which stabilizes beaten egg whites. As a rule of thumb, use 1/8 teaspoon cream of tartar per egg white or 1 teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon cream of tartar for each 2 egg whites.

– See Cooking Terms, add cream of tartar