Cream of tartar
Cream of tartar is a fine powdered baking ingredient used to stabilize whipped egg whites. In ciaramicola it accompanies the white meringue topping.
- Form
- A fine dry powder for baking.
- In ciaramicola
- Helps stabilize the whipped whites.
Measure into the whites
Add the measured amount at the stage specified by the meringue recipe. Whisk and add the sugar as directed, keeping the bowl and beaters clean.
For the meringue bowl
Cream of tartar has a practical role in meringue. It is an ingredient in its own right, rather than a synonym for a complete baking-powder blend.
Spread an even topping
Distribute the meringue over the cooled cake, then finish it with the recipe’s gentle oven stage. Keep the topping distinct from the cake’s leavening mixture.
Cook with it
Read the ingredient list
Choose food-grade cream of tartar, labeled cremor tartaro. Do not assume a mixed raising agent has the same composition or dose.
Close against moisture
Keep the powder tightly closed in a cool, dry place away from direct sunlight and heat. Follow the date and storage directions on the package.
