Skip to content

Type what you have

Cook with

cream of tartar ×
Easy Corn Souffle
Dinner

Easy Corn Souffle

4.7

Prep
15 min
Cook
25 min
Total
40 min

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

Light and Flaky Biscuits
Dinner

Light and Flaky Biscuits

4.0

Prep
10 min
Cook
15 min
Total
25 min

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

Prune Whip
Dinner

Prune Whip

3.8

Prep
20 min
Cook
30 min
Total
170 min

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

Tender Cheddar Garlic Biscuits
Dinner

Tender Cheddar Garlic Biscuits

4.5

Prep
15 min
Cook
10 min
Total
25 min

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

Mum-Mum's Butterscotch Pie
Dinner

Mum-Mum's Butterscotch Pie

4.2

Prep
15 min
Cook
35 min
Total
365 min

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

O'Kee's Irish Soda Oatmeal Bread
Dinner European

O'Kee's Irish Soda Oatmeal Bread

3.7

Prep
15 min
Cook
35 min
Total
770 min

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

Traditional Appalachian Spoon Bread
Dinner American

Traditional Appalachian Spoon Bread

4.9

Prep
15 min
Cook
35 min
Total
60 min

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

Cheddar-Thyme Flaky Biscuits
Dinner American

Cheddar-Thyme Flaky Biscuits

4.7

Prep
15 min
Cook
10 min
Total
25 min

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

Gluten-Free Chicken and Waffles
Dinner American

Gluten-Free Chicken and Waffles

Prep
30 min
Cook
45 min
Total
195 min

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

Philippine Butter Cookies
Dessert Southeast Asian

Philippine Butter Cookies

3.9

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Mocha Chiffon Cake
Dessert Southeast Asian

Mocha Chiffon Cake

3.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
  3. 3 Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

By lola

Mamon (Sponge Cakes)
Dessert Southeast Asian

Mamon (Sponge Cakes)

4.8

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  2. 2 Stir flour, 1 cup sugar, baking powder, and salt together in a large bowl until well combined. Make a well in the center and add oil, egg yolks, orange peel, vanilla, orange juice, and water. Mix well by hand until smooth with no lumps. Set aside.
  3. 3 Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: egg whites should form soft mounds rather than a sharp peak.
  4. 4 Fold flour mixture into egg whites until incorporated. Pour batter into the prepared muffin cups to about 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lola

Ube-Macapuno Cake
Dessert Southeast Asian

Ube-Macapuno Cake

3.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
  2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
  3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
  5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

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