Cream of Tartar

Cream of tartar is just something I always have in my kitchen. I use it as often as I use baking powder—it’s that important. It’s one of the most essential ingredients a baker can keep on hand.

So what is cream of tartar? It’s a fine white powder that I use in every recipe where egg whites need to be whipped into meringue.



It helps stabilize the egg whites so they whip up beautifully and hold their shape. Without it, your meringue won’t reach the same volume, and it’s easier to overwhip the egg whites. Cream of tartar keeps the foam moist and stretchy, giving you more control, better volume, and longer-lasting results.

I usually just add a pinch, but if you’re whipping a larger amount of egg whites, a good rule of thumb is 1/4 teaspoon (about 1 gram) per 100 grams of egg whites.

You can find cream of tartar in most supermarkets or online. I often use McCormick Cream of Tartar, which is a reliable brand that’s widely available in the U.S. and online.

Now, if you absolutely can’t find cream of tartar, a good substitute is a few drops of lemon juice. Use about 1/2 teaspoon per 100 grams of egg whites. It won’t be quite the same, but it will help.

Once you start using cream of tartar in your baking—especially in meringues—you’ll see why I never bake without it.