Egg White Meringue with Cream of Tartar

Introduction

With 8 oz (250 g) of egg whites and two additions of sugar, you build volume first and structure second. The cream of tartar helps the foam hold, and the final fold of superfine or confectioners’ sugar gives you a sturdier meringue for topping pies, shaping cookies, or using as a base in other desserts.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 8 oz (250 g) egg whites
• ¼ tsp cream of tartar or a few drops lemon juice
• 8 oz (250 g) granulated sugar
• 8 oz (250 g) superfine sugar or sifted confectioners' sugar

Instructions

1. Whip the egg whites and cream of tartar until they reach soft peaks.
2. Add the first amount of sugar, little by little, while beating by hand or machine.
3. Whip until stiff.
4. Stop beating and fold in the remaining sugar, if used, with a spatula.
5. Use as desired or in your recipe.

Variations

• Use the few drops of lemon juice instead of the cream of tartar if that is what you have; it gives the same stabilizing effect with a faint citrus edge.
• Use sifted confectioners’ sugar for the final sugar addition if you want a smoother, slightly denser meringue with less noticeable grain.
• Use superfine sugar for both sugar additions to help it dissolve faster and give you a glossier finish, especially if you are beating by hand.
• Skip the final folded sugar if you need a lighter meringue for folding into another mixture; you will get more delicate volume but less stability for piping or shaping.
• Add a small amount of vanilla powder (use half this amount if you prefer less rich vanilla flavor) after the meringue reaches stiff peaks if you want a flavored base; it softens the foam slightly, so keep the amount modest.

Tips for Success

• Make sure the egg whites are free of any yolk, and keep the bowl and beaters completely clean; any fat will reduce volume.
• Wait for soft peaks before adding the granulated sugar; adding it too early slows the whip and can keep the whites from expanding fully.
• Add the first sugar little by little, exactly as written, so it dissolves instead of weighing down the foam.
• Stop whipping at stiff peaks; if the meringue looks dry, clumpy, or starts separating, it has gone too far.
• Fold in the remaining sugar gently with the spatula so you keep the air you built during whipping.

Storage and Reheating

Store finished meringue in an airtight container or cover the bowl tightly and refrigerate it for up to 1 day. It is best used immediately, since it will gradually lose volume and may start to weep.

Do not freeze it; the texture breaks down once thawed.

Do not reheat it. If chilled meringue has settled slightly, you can whisk it briefly to bring back some lift, but it will not fully return to the texture of freshly made meringue.

FAQ

Can you use lemon juice instead of cream of tartar?

Yes. A few drops of lemon juice provide the acidity that helps stabilize the egg whites, though the flavor is slightly more noticeable.

Why is the sugar added in two stages?

The first sugar addition strengthens the whipped egg whites while you beat. The second sugar addition, folded in at the end, gives extra body and a sturdier texture.

How do you know when the meringue is at stiff peaks?

Lift the whisk or beaters straight up. The peak should stand upright with little or no droop, and the meringue should look glossy rather than dry.

Can you use carton egg whites?

You can, but they do not always whip as well as fresh egg whites. If you use them, choose plain liquid egg whites without added stabilizers or seasonings.