Type what you have

Ingredients

• ✓ cream of tartar
• butter
• flour
• cream-style corn
• egg
• cayenne pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ cream of tartar
• milk
• egg
• all-purpose flour
• white sugar
• baking powder
• salt
• margarine

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk milk and egg together.
3. 3 Mix flour, sugar, baking powder, cream of tartar, and salt together in a bowl. Add margarine and cut in with a pastry blender or 2 knives. Add milk-egg mixture and mix just enough to combine.
4. 4 Knead dough briefly, 5 to 7 times. Roll to a 1 1/2-inch thickness and cut out 14 biscuits.
5. 5 Bake in the preheated oven until golden brown, about 12 minutes.

By Mindy Foster

Ingredients

• ✓ cream of tartar
• butter
• white sugar
• prune
• white sugar
• lemon juice
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ cream of tartar
• all-purpose flour
• baking powder
• white sugar
• salt
• butter
• cheddar cheese
• milk
• milk
• mayonnaise
• parsley
• garlic powder

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Mix flour, baking powder, cream of tartar, sugar, and salt together in a bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir Cheddar cheese into flour mixture; add 1/3 plus 2 tablespoons milk, mayonnaise, parsley, and garlic powder and mix until a soft dough forms.
3. 3 Transfer dough to a lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into a 6-inch square and cut into 9 smaller squares. Arrange squares 2-inches apart on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By BDSEIFERT

Ingredients

• ✓ cream of tartar
• milk
• brown sugar
• cornstarch
• egg yolk
• butter
• vanilla extract
• pie crust
• egg white
• white sugar

Instructions

1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Ingredients

• ✓ cream of tartar
• rolled oat
• buttermilk
• molasses
• whole wheat flour
• all-purpose flour
• salt
• baking soda

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ cream of tartar
• ✓ cream of tartar
• milk
• cornmeal
• butter
• salt
• egg
• sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
2. 2 Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
3. 3 Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
4. 4 Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
5. 5 Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.

By GagesMom2

Ingredients

• ✓ cream of tartar
• flour
• sugar
• baking powder
• salt
• butter
• margarine
• milk
• cheddar cheese
• thyme

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, sugar, baking powder, salt, and cream of tartar together in a medium bowl. Cut in butter using a pastry cutter or a fork until pea-sized. Make a well in center of the mixture; add milk, Cheddar cheese, and thyme to the well. Gently stir until a soft dough forms.
3. 3 Roll or pat dough out on a floured surface to ¾-inch thick; cut into circles and place on a baking sheet.
4. 4 Bake in the preheated oven until biscuit bottoms are golden brown, about 10 minutes.

By laura902

Ingredients

• ✓ cream of tartar
• vanilla extract
• vegetable oil
• honey
• milk
• salt
• milk powder
• baking powder
• cornstarch
• white rice flour
• brown rice flour
• egg white
• vegetable oil
• bacon
• black pepper
• salt
• creole seasoning
• bread crumb
• corn flake
• egg
• white rice flour
• sriracha sauce
• butter
• maple syrup
• buttermilk
• chicken tender

Instructions

1. 1 Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
2. 2 Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
3. 3 Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
4. 4 Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
5. 5 Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
6. 6 Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
7. 7 Preheat a waffle iron according to manufacturer's instructions.
8. 8 Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
9. 9 Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
10. 10 Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
11. 11 Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.

By Buckwheat Queen

Ingredients

• ✓ cream of tartar
• egg white
• sugar
• cornstarch
• white vinegar
• heavy cream
• vanilla extract
• confectioners' sugar
• passion fruit

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
2. 2 Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
3. 3 Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
4. 4 Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
5. 5 Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

By Rosina

Ingredients

• ✓ cream of tartar
• egg white
• salt
• sugar
• cornstarch
• white vinegar
• vanilla
• whipping cream
• orange liqueur
• strawberry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.
3. 3 Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.
4. 4 Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.
5. 5 When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.
6. 6 Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

By Egg Farmers of Ontario

Ingredients

• ✓ cream of tartar
• egg white
• salt
• granulated sugar
• cocoa powder
• cornstarch
• vinegar
• vanilla extract
• bittersweet chocolate
• strawberry
• whipping cream
• granulated sugar
• bittersweet chocolate

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Ingredients

• ✓ cream of tartar
• mint
• blueberry
• water
• white sugar
• blueberry
• vanilla extract
• lemon juice
• sugar
• cornstarch
• cooking spray
• lemon juice
• white sugar
• salt
• lemon zest
• egg
• butter

Instructions

1. 1 Prepare lemon curd filling: Cut butter into small pieces and set aside.
2. 2 Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
3. 3 Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
4. 4 Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
5. 5 Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
6. 6 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
7. 7 Begin meringue: Mix cornstarch into sugar and set aside.
8. 8 Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
9. 9 Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
10. 10 Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
11. 11 Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
12. 12 Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
13. 13 Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
14. 14 Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

By John Mitzewich

Ingredients

• ✓ cream of tartar
• heavy cream

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

Ingredients

• ✓ cream of tartar
• baking soda
• cornstarch

Instructions

1. 1 Mix together cream of tartar, baking soda, and cornstarch in a small bowl until well combined.

By Rachael Varblow

Ingredients

• ✓ cream of tartar
• baking soda
• cornstarch

Instructions

1. 1 Mix cream of tartar and baking soda together in a small bowl. To store, whisk cornstarch into mixture and keep in an airtight container.

By Cindy L Warriner

Ingredients

• ✓ cream of tartar
• confectioners' sugar
• egg white

Instructions

1. 1 Gather all ingredients.
2. 2 Sift together confectioners' sugar and cream of tartar in a large bowl.
3. 3 Beat in egg whites with an electric mixer until mixture is thick enough to hold its shape, about 5 minutes.

By Veronica

Ingredients

• ✓ cream of tartar
• egg
• avocado
• everything bagel seasoning

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

Ingredients

• ✓ cream of tartar
• egg white
• white sugar

Instructions

1. 1 Beat egg whites and cream of tartar in a large bowl with an electric mixer until foamy. Gradually add sugar, beating until stiff peaks form.

By Sara

Ingredients

• ✓ cream of tartar
• egg white
• salt
• vanilla extract
• white sugar

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

Ingredients

• ✓ cream of tartar
• egg white
• white sugar
• vanilla bean
• vanilla extract

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

Ingredients

• ✓ cream of tartar
• all-purpose flour
• salt
• baking soda
• white sugar

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

Ingredients

• ✓ cream of tartar
• egg white
• sugar
• water
• butter
• vanilla extract

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

Ingredients

• ✓ cream of tartar
• white sugar
• vinegar
• butter
• salt

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

Ingredients

• ✓ cream of tartar
• white sugar
• water
• strawberry preserves
• egg white

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

Ingredients

• ✓ cream of tartar
• aquafaba
• vanilla extract
• erythritol sweetener
• coconut oil

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

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• chocolate chip

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

Ingredients

• ✓ cream of tartar
• chickpea
• white sugar
• vanilla extract

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

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• white sugar
• red food coloring
• brown sugar

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

Ingredients

• ✓ cream of tartar
• brown sugar
• egg white
• coffee
• vanilla extract

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