After a stay in the refrigerator, the meringue without cream of tartar showed beads of moisture on its surface. The pie prepared with cream of tartar emerged in much better shape, with a dry, smooth, bead-free meringue.
The explanation? When egg whites are whipped, the protein strands within begin to unwind and form a network that holds water and air bubbles in place. But egg whites contain sulfur atoms, which form strong bonds that can over-strengthen this network. Acidic cream of tartar slows the formation of the sulfur bonds, preserving the stability of the network so that air and water stay put.
The bottom line:
For smooth, stiff beaten egg whites that keep their shape, don’t skip the cream of tartar. If you don’t have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well.
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a chemical compound with a number of uses. It is the potassium acid salt of tartaric acid (a carboxylic acid). In cooking, it is known as cream of tartar.
https://en.wikipedia.org › wiki › Potassium_bitartrate
slows the formation of the sulfur bonds, preserving the stability of the network so that air and water stay put. The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar.
Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.
You can drink half a teaspoon of cream of tartar in one glass of water and feel the difference. Cream of tartar is rich in potassium, and this element can reduce migraine. In addition, it acts as a buffer that controls acid-alkaline levels and boosts antioxidants in the body.
By preventing the proteins from clustering too close together, cream of tartar keeps egg white foam supple and elastic. The albumen's protein-rich cell walls stretch to their thinnest during baking, resulting in tall, tender-crumbed cakes.
If you do suffer from low potassium, Cream of Tartar can be a toxin-free fix, packed with 16,500 mg of potassium in a mere 100 grams of cream of tartar. Just mix 1 teaspoon of Cream of Tartar in a glass of water and drink every night before bed until your potassium levels return to an optimal range.
To keep track of its freshness, label the container with the date of purchase. Cream of tartar typically has a shelf life of about 2-3 years, and knowing when you bought it can help you determine if it's time for a replacement.
In other applications where whipped whites provide structure, the meringue base would be weaker, and possibly collapse, without a stabilizer like cream of tartar.
Even though they're similar in colour, consistency and packaging, baking soda and cream of tartar are totally different ingredients. Baking soda is alkaline and commonly used in recipes that mix moisture plus an acidic ingredient (such as lemon juice, chocolate, buttermilk or honey) together to make batter rise.
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
The tartaric acid crystals that go into cream of tartar are sometimes called “wine diamonds” because of their value and scarcity. That makes cream of tartar more expensive than baking supplies like baking soda and baking powder.
In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
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