Meringue Cookies Without Cream Of Tartar
Meringue cookies are sweet and airy baked desserts that require the use of egg whites, sugar, and cream of tartar for low-maintenance results. While there is no one true way to make these the traditional way, most recipes suggest creaming together sugar and eggs until the mixture is fluffy or adding cream of tartar at the end.
But some recipes don’t require all of these ingredients. Below you will find a guide on how to make meringue cookies without cream of tartar with no fuss.
What Are Meringue Cookies?
Meringue cookies are a type of sweet that ranges from crispy and airy to soft and creamy. They are typically made with egg whites, sugar, and fat in some form (such as butter or oil).
The classic meringue cookie recipe requires no cream of tartar, but most recipes suggest creaming together sugar and eggs until the mixture is fluffy before adding cream of tartar to stabilize the batter. Many people as mine don’t prefer using the cream of tartar, so keep reading to learn how to substitute cream of tartar while cooking.
Can You Make Meringue Cookies Without Cream Of Tartar?
You can make meringues without cream of tartar or simply by not including it in the recipe. If you don’t want to include it, you will have to make substitutions.
How To Substitute Cream Of Tartare?
The most commonly suggested substitute for cream of tartar in meringue cookies is to use lemon juice or white vinegar. But let’s see how they compare:
Lemon Juice
You can use one teaspoon of lemon juice for each ¼ teaspoon of cream of tartar to stabilize the egg whites. This is a good substitute if you need your cookies immediately since they will start to deflate as they sit without cream of tartar.
White Vinegar
You can use one tablespoon of white vinegar for every ¼ cup of cream of tartar that is used in your recipe. However, this substitute can also cause the egg whites to start deflating as they sit, so this is only for immediate results and not for long-term storage.
How Do You Add Flavors To Meringue Cookies?
Adding flavors to your meringues can make all the difference. You can use fruit, chocolate, or other ingredients to experiment with different tastes and textures.
Fruit
Many fruits are a natural fit for meringues because of the acidity of their flavor and the soft texture of the batter. Berries are common additions to meringue cookies and citrus fruits such as lemon and orange. The zest from these fruits is also often used in recipes too! You can even use fresh citrus juices or puree fruit on its own!
Chocolate
Chocolate can be added to meringues in a variety of ways. While some recipes omit it, many others suggest that you melt the chocolate before folding it with the egg whites. The most popular way to do this is to use a double boiler to melt the chocolate slowly and carefully so that it doesn’t burn.
Other Ingredients
Dried fruit, nuts, and spices are also great additions to meringue cookies, and they can be used to create different flavors during the cooking process.
Using all of these ideas, you can experiment with different combinations and find what your particular tastes like. Don’t be afraid to try something new!
Tips To Make Perfect Meringue Cookies
There are some basic tips for making meringue cookies to help you achieve a fluffier texture with every recipe. These tips include:
Use The Freshest Egg Whites
Buy eggs as fresh as possible and make sure they’re at room temperature when you whip them. If not, the egg whites oxidize and end up too stiff. This can cause the cookies to be tough and lead to cracks on the surface.
Ensure Your Eggs Are At Room Temperature
Many recipes suggest that your eggs should be at room temperature before you begin working with them. If you don’t do this, your meringues may not turn out properly because of a difference in their consistency or texture.
Make Sure No Egg Yolk Gets In The Way
When you’re making meringue cookies, it’s important that you don’t add any egg yolk when whisking the egg whites. However, it’s natural for some egg yolk to get in the way and cause little pockets of the batter to form before you’ve even had a chance to reach your whipped egg whites. To avoid this, use a metal and glass bowl when mixing.
Do Not Add Sugar Too Soon
The recipe will not necessarily tell you how much sugar to add at this stage, but many of them recommend adding sugar as soon as your mixture becomes like marshmallow fluff. This is all a matter of preference, but the important thing is that you don’t overbeat your eggs.
Avoid Over Whisking
Many recipes will tell you to keep on whisking your egg whites until stiff peaks form. This is actually a mistake and can cause the meringues to deflate.
Keep Your Bowl Cold
When making meringue cookies, the bowl you use must be cold, especially if it’s metal or glass. Warming the bowl will cause your meringue to lose shape or be too soft.
Meringue Cookies Ingredients
The first step to making meringue cookies involves preparing your ingredients and weighing them, so you can make sure that your meringues will be crispy. This recipe requires:
INGREDIENTS
- 2 egg whites
- ½ tsp vanilla extract
- ¾ cup sugar
- Few drops lemon juice
INSTRUCTIONS
- Preheat oven to 220F.
- Line a baking sheet with parchment paper.
- Place eggs in a bowl. Whisk the egg whites and vanilla until soft peaks form.
- Once they form, it is time to start adding sugar, one tablespoon at the time, whisking well after each addition.
- Once all the sugar is used, in the last addition add the lemon juice. This will ensure you have a firm mixture.
- Spoon the egg whites into a piping bag.
- Pipe the meringue onto the baking sheet.
- Bake the meringue for 1 hour. After the baking is done, leave the cookies in the oven so they can dry out completely.
- As soon as they are cooled, transfer the meringue cookies into an airtight container.
- Serve and enjoy.
FAQ – Frequently Asked Questions
Is Cream Of Tartar Necessary For Meringue Cookies?
A cream of tartar is not necessary for meringue cookies. You can make them without it or replace them with an equal amount of lemon juice or vinegar.
What Can I Substitute For Cream Of Tartar In Meringue?
You can substitute cream of tartar with lemon juice to get the same effect. On the other hand, you can also use egg whites with a pinch of salt without adding any sugar at all!
Can You Skip Cream Of Tartar In Meringue Cookies?
Yes, you can skip cream of tartar in meringue cookies, though we don’t necessarily recommend it. Cream of tartar does help to keep the foam from deflating too soon and helps keep the meringues from collapsing. If you skip using the cream of tartar, it’s important that you use fresh egg whites or a super cold bowl. You can also substitute cream of tartar with lemon juice.
