Is Cream Of Tartar Necessary In Meringue?
Yes, cream of tartar is necessary in meringue. It helps stabilize the egg whites and creates a firmer, more voluminous meringue. Cream of tartar is an acidic ingredient that helps the proteins in the egg whites bond more tightly, making the meringue less likely to deflate or weep. If you don’t have cream of tartar, you can use white vinegar or lemon juice as a substitute, but the results may not be as good.