Cream of tartar (“potassium bitartrate” if you’re nerdy) is a substance with many uses, but it’s stabilizing properties will help take your egg whites to new, resilient heights.
Photo by Alexandra E Rust.
Just a pinch of this white, powdery acid strengthens the protein matrix of egg whites, allowing them to get nice and foamy without deflating during beating or while folding into batter. This tougher, more elastic egg white also means foam bubbles will expand, rather than burst during baking, letting your meringues, souffles, and pavlovas stand tall and proud.
For Perfectly Whipped Egg Whites (+ Lofty Meringues), Add a Little Pinch of This [Food 52]
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