Making meringue without using cream of tartar
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Making meringue without using cream of tartar
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The one ingredient I never skip when making meringues That’s cream of tartar. When you whip egg whites — especially for something like marshmallow fluff that needs lots of mixing — cream of tartar keeps them stable. It stops them from deflating, drying out, or turning grainy if you mix a little too long. Think of it as extra time and protection for your meringue. This marshmallow fluff is so dreamy — soft, gooey, and it melts in your mouth. You can spoon it on a brownie, add chocolate on top, an
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