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Basic British Scones
Bread & Baking European

Basic British Scones

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Sift flour, cream of tartar, baking soda, and salt into a large bowl.
  3. 3 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.
  4. 4 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.
  5. 5 Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

By Angela Martini

Grandma Johnson's Scones
Bread & Baking American

Grandma Johnson's Scones

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a small bowl, blend the sour cream and baking soda, and set aside.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  3. 3 In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
  4. 4 Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
  5. 5 Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

By Rob

Garlic-Herb Butter Drop Biscuits
Bread & Baking American

Garlic-Herb Butter Drop Biscuits

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture.
  3. 3 Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly browned, about 15 minutes.
  5. 5 Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

By slyorkie

Mascarpone

Mascarpone

4.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Pour cream into a metal bowl and place over a pan of simmering water. Heat until warm. Stir in cream of tartar; continue to heat and stir until the temperature reaches 180 degrees F (80 degrees C). Remove from heat.
  2. 2 Line a strainer or colander with cheesecloth and place over a bowl. Paper towels also seem to work well. Pour mixture into the strainer; let drain for several hours or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

By Mike Swieton

Avocado Cloud Bread

Avocado Cloud Bread

3.9

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
  2. 2 Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
  3. 3 Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
  4. 4 Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.

By Yoly

Meringue Crust
Dessert

Meringue Crust

4.5

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
  3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol

Vanilla Meringue Cookies
Dessert

Vanilla Meringue Cookies

4.7

Prep
20 min
Cook
90 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
  3. 3 Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.

By IIIMXO

Snickerdoodle Mix in a Jar
Dessert

Snickerdoodle Mix in a Jar

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
  2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Italian Meringue Buttercream

Italian Meringue Buttercream

4.7

Prep
23 min
Cook
7 min
Total
30 min

Instructions

  1. 1 Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
  2. 2 Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
  3. 3 Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

By Allrecipes Member

Vinegar Taffy
Dessert

Vinegar Taffy

4.4

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Butter a baking dish and set aside.
  2. 2 In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
  3. 3 Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
  4. 4 Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

By Susan White

Fluffy Strawberry Fudge
Dessert

Fluffy Strawberry Fudge

2.0

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Grease an 8 x 8 inch square pan.
  2. 2 In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
  3. 3 Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

By HILARY2000

Aquafaba Whipped Cream

Aquafaba Whipped Cream

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Refrigerate aquafaba for at least 4 hours, or overnight.
  2. 2 Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
  3. 3 Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

By Yoly

Mom's Chocolate Chip Meringues
Dessert

Mom's Chocolate Chip Meringues

4.1

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
  2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
  3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
  3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Santa Hats
Dessert

Santa Hats

4.2

Prep
30 min
Cook
80 min
Total
170 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
  3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
  4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
  5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Party Frosting

Party Frosting

4.0

Prep
Cook
Total

Instructions

  1. 1 In bottom of large double boiler bring water to boil, then reduce to simmer. In top combine brown sugar, egg whites, coffee, and cream of tartar. Beat with mixer 5 to 7 minutes, or until stiff peaks form. Remove from heat. Add vanilla, and beat additional 3 minutes.

By Amy Parsons

White Mountain Frosting

White Mountain Frosting

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir sugar, water, and cream of tartar together in a saucepan over medium heat. Cover and bring to a boil, then uncover and cook until a candy thermometer reaches 238 degrees F (115 degrees C), 5 to 7 minutes; syrup should spin a long thread when dripped from a spoon.
  2. 2 While the syrup is cooking, beat egg whites in the bowl of a stand mixer with the whisk attachment until stiff peaks form.
  3. 3 When the syrup has reached temperature, slowly pour a thin stream into egg whites, beating constantly, until frosting stands in peaks. Stir in vanilla and salt.

By Carol

Party Cake Frosting

Party Cake Frosting

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In the top of a double boiler, combine gelatin, egg whites, sugar, water and cream of tartar. Using an electric mixer, beat icing over boiling water until soft peaks form. Remove from heat. Continue to beat until icing forms stiff peaks. Use to frost a completely cooled cake.

By BOSQUE

Easy Cloud Bread
Breakfast American

Easy Cloud Bread

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
  3. 3 Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
  4. 4 Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
  5. 5 Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

By TheWickedNoodle

Vegan Rose Meringues
Dessert

Vegan Rose Meringues

5.0

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
  3. 3 Pipe small mounds of meringue onto prepared baking sheets.
  4. 4 Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

By likeatcake

Orange Baked Alaska
Dessert

Orange Baked Alaska

3.8

Prep
20 min
Cook
3 min
Total
263 min

Instructions

  1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
  2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
  3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
  4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
  5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Unbaked Meringue
Dessert

Unbaked Meringue

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
  2. 2 In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.

By Saundra

Homemade Angel Food Cake
Dessert

Homemade Angel Food Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
  2. 2 In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
  3. 3 Quickly fold in flour mixture. Pour into a 10 inch tube pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

By Darlene Williams

Melt-In-The-Mouth Cashew Meringues
Dessert

Melt-In-The-Mouth Cashew Meringues

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
  2. 2 In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

By Hartini

Grain-Free Butter Bread

Grain-Free Butter Bread

4.4

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
  3. 3 Place almond flour in a food processor. Add baking powder, salt, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
  4. 4 Sprinkle cream of tartar into egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
  6. 6 Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

By John Mitzewich

Magic Lemon Pie
Dessert

Magic Lemon Pie

4.4

Prep
Cook
Total

Instructions

  1. 1 Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
  2. 2 In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  3. 3 Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

By JANE HUEY