How can you Substitue cream of tartar in meringues?

You can't directly substitute cream of tartar in meringues. Here's why:

* Stabilizing Agent: Cream of tartar acts as an acid that stabilizes the egg whites, preventing them from collapsing and making them hold their shape.

* Glossy Finish: It also helps create a glossy finish on the meringues.

However, you can still make meringues without cream of tartar, but you'll need to make some adjustments:

1. Use Fresh Eggs: The key is using fresh, high-quality eggs. Fresh eggs have a higher pH and can help create a stable meringue.

2. Add a Pinch of Salt: Salt enhances the flavor and also slightly increases the pH of the egg whites, helping them whip up.

3. Use a Copper Bowl: Copper bowls have a natural reaction with egg whites, stabilizing them.

4. Use a Different Acid: You can try a small amount of lemon juice or white vinegar as a substitute for cream of tartar. Just a few drops will do. However, this might slightly alter the taste and texture.

Tips for Meringues Without Cream of Tartar:

* Whip Slowly: Start whisking on low speed and gradually increase to medium-high, ensuring all the air bubbles are incorporated properly.

* Don't Overwhip: Overwhipping can make the meringue dry and crumbly. Stop whisking when stiff peaks form.

* Bake at Low Temperature: Baking at a lower temperature ensures the meringue sets properly without browning too quickly.

Remember: The success of your meringues without cream of tartar depends largely on the freshness of your eggs and your whipping technique.