What is the trick to making meringue?
Het is belangrijk om de suiker langzaam toe te voegen, omdat dit helpt voorkomen dat de meringue lat Lees meer
Is vinegar or cream of tartar better for meringue?
Rens Wolters
2025-11-28 23:29:06
Count answers
: 1
Apple Cider Vinegar is also good as it is similar to white wine vinegar and won't add too much flavour to the meringue, or you could also use lemon juice. Powdered cream of tartar is also an option but you will only need half the quantity of the liquid acids - for example, if the recipe says 1 teaspoon of vinegar then use 1/2 teaspoon of cream of tartar.
Maja Meijer
2025-11-19 15:51:38
Count answers
: 1
Vinegar and Cream of Tartar are both acids.
When you add Cream of Tartar, you are not adding additional liquid to the whites to destabilize them.
When you use vinegar or perhaps citric acid, you need to add a little of something dry to offset the liquid you have added.
Ever had a batch of meringue that just wouldn't dry out in the oven?
Both of the above accomplish the same thing.
Cream of Tartar, which is the solid salt of the tartaric acid mixed with cornstarch, and vinegar in combination with the cornstarch, help stabilize the egg foam by decreasing the pH level in the albumen, making the foam less apt to collapse.
Lees ook
What must be avoided when making meringue?
Make sure you don’t get any egg yolk into your egg whites as they won’t whip up properly. You must Lees meer
Jacob Hofman
2025-11-17 03:08:56
Count answers
: 3
Cream of tartar makes a stiff, glossy meringue that beats up more quickly, holds a bit more air, retains its shape perfectly when piped, and stays crunchy longer compared to meringue made with other stabilizers.
The meringue with cream of tartar was most voluminous, and held its shape the best.
Use 1/8 teaspoon cream of tartar per large egg white to stabilize the egg white and sugar mixture.
Lemon juice or vinegar produced identical results.
The addition of cream of tartar makes a stiff, glossy meringue that beats up more quickly.
Feline van de Berg
2025-11-03 22:34:44
Count answers
: 1
Vinegar is sometimes used instead of cream of tartar in meringue recipes.
When substituting for cream of tartar, you’ll need to use four times more vinegar.
If a recipe calls for 1/4 teaspoon cream of tartar, add one teaspoon of vinegar instead.
The only downside of using vinegar is the strong flavor can sneak through.
White vinegar is the go-to vinegar for substituting cream of tartar, since it has the least distinct flavor.
Lemon juice acts in the exact same way as vinegar and should be used in the same ratio: use four times more lemon juice than cream of tartar.
Your meringue or cake will take on a bit of lemony tang, but that isn’t necessarily a bad thing.
Lees ook
How to make quick easy meringue?
Separate your eggs while they are cold and then allow them to come to room temperature for the fluff Lees meer
How much sugar to 1 egg white for meringue in the UK?
The proportion of sugar is always 50 g for each egg white. So, for 3 whites weigh out 175 g caster Lees meer