Type what you have

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
• all-purpose baking flour
• buttermilk
• vanilla extract
• baking powder
• egg yolk
• salt
• egg white
• white sugar
• vegetable oil

Instructions

1. 1 Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
2. 2 Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
3. 3 Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
4. 4 Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

By Edible Times

Ingredients

• ✓ cream of tartar
• butter
• milk
• cream cheese
• honey
• egg yolk
• lemon juice
• lemon zest
• cake flour
• cornstarch
• salt
• egg white
• white sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Grease an 8-inch round springform pan with butter and line the bottom with parchment paper.
2. 2 Fill a pot about 1/4 full with water and bring to a boil. Combine and milk in a heatproof bowl large enough to sit on top of the pot without touching the water. Reduce heat to medium and whisk until butter is melted, about 1 minute. Add cream cheese and whisk until smooth, about 2 minutes. Add honey and whisk until melted, about 1 minute. Remove bowl from heat.
3. 3 Add egg yolks, 1 at a time, to the cream cheese mixture; whisk batter well after each addition. Add lemon juice and zest.
4. 4 Use a fine mesh strainer to sift flour, cornstarch, and salt into the batter. Whisk until blended together. Pour batter through the strainer into a clean bowl to remove any lumps. Set aside.
5. 5 Whisk egg whites in a bowl until foamy. Add cream of tartar. Whisking continuously, slowly adding white sugar, until soft peaks form. Fold 1/3 the egg whites into the batter using a whisk. Fold in remaining egg whites. Pour batter into the prepared pan and tap on a flat surface to remove any air bubbles.
6. 6 Place a clean towel in the bottom of a shallow baking sheet. Place filled cake pan on top of the towel. Pour enough water into the baking sheet to come 1 to 2 inches up the side of the cake pan.
7. 7 Place baking sheet on the lowest rack of the preheated oven; bake for 20 to 22 minutes. Reduce temperature to 275 degrees F (135 degrees C), leaving oven door closed. Continue baking until mostly set but center is still jiggly, about 55 minutes more. Turn oven off and leave door ajar with cake inside for 30 minutes.
8. 8 Carefully remove cake from springform pan. Decorate with confectioners' sugar and refrigerate for 1 to 2 hours before serving. Cake may also be served at room temperature.

By care bear

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
• 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

Ingredients

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

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

Ingredients

• ✓ cream of tartar
• fruit flavored gelatin mix
• egg white
• sugar
• water

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

Ingredients

• ✓ cream of tartar
• egg
• cream cheese
• sugar

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

Ingredients

• ✓ cream of tartar
• aquafaba
• rose water
• lemon juice
• confectioners' sugar

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

Ingredients

• ✓ cream of tartar
• orange sherbet
• orange
• egg white
• white sugar

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

Ingredients

• ✓ cream of tartar
• white sugar
• corn syrup
• water
• salt
• egg white

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

Ingredients

• ✓ cream of tartar
• egg white
• salt
• white sugar
• cake flour
• confectioners sugar
• vanilla extract

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

Ingredients

• ✓ cream of tartar
• egg white
• vanilla extract
• cornstarch
• confectioners' sugar
• cashew nut

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

Ingredients

• ✓ cream of tartar
• egg
• almond flour
• baking powder
• salt
• butter

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

Ingredients

• ✓ cream of tartar
• graham cracker crust
• lemon juice
• sweetened condensed milk
• egg
• white sugar

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

Ingredients

• ✓ cream of tartar
• brown sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• baking soda

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cream together the sugar, shortening and eggs. Add vanilla and mix well.
3. 3 In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough.
4. 4 Roll out, cut with cookie cutters and bake for 8 to 10 minutes.

By Pat Melcher