Cream of Tartar Is the Secret to Lofty Meringues and Light, Chewy Cookies

We're willing to bet that you have a jar of cream of tartar somewhere in the back of your cupboard. Perhaps you bought it for a recipe and have been wondering what to do with it ever since—or you just forgot it was there. It's definitely not the most commonly used ingredient in a home baker’s pantry, but it has its purpose—and can be put to use in a number of helpful ways. Learn how to use cream of tartar and make the most of it's unique powers. 

What Is Cream of Tartar?

So what is cream of tartar exactly? And why does it have that funny name? The name comes from its scientific name, potassium bitartrate. Despite the "cream" in its name, it isn't creamy. It's a dry, powdery substance that looks a lot like powdered sugar, baking powder, or baking soda—and you'll find it in the same aisle as these other ingredients at the grocery store. (Look for it in the spice section since it generally comes in a spice-jar-sized container.)

Cream of tartar is the byproduct of the winemaking process—a lot of science happens as the grapes ferment, and we are left with an acidic powder with the ability to lift and stabilize other baking ingredients. You most often see cream of tartar used in recipes that require you to whip egg whites, but you'll find that it can help out with a lot of baking recipes.

How to Use Cream of Tartar

The acid in cream of tartar can aid with everything from adding tangy flavor and lightness to baked goods to stabilizing egg whites for meringues, cakes, and soufflés. It's a powerful ingredient—you only need a small amount (usually somewhere between ¼ to 1 teaspoon) to make an impact. 

When you whip egg whites, it can be a delicate process. We've all watched in horror as a soufflé that we worked so hard on sinks right before our eyes. Adding a small amount of cream of tartar when beating egg whites helps add structure to each little air bubble that you create in the process. This will lower the risk of the whites collapsing when baked.

Recipes That Use Cream of Tartar

Pavlova

Pavlova is a rather old-fashioned dessert, a perfectly sweet, airy, and crisp meringue topped with fruits. When you use a bit of cream of tartar in the egg whites, the pavlova will hold up nicely no matter what you choose to top it with. Go with the traditional berries and cream, pile on your favorite summer fruits, flavor the meringue with chocolate, or even make single-serving portions.

Macarons

In classic French macarons, French meringue is piped into circles and sandwiched with buttercream, jam, and other fun fillings. They are a notoriously tricky cookie to master, but using cream of tartar definitely makes the process easier.

Macaroons

Not to be confused with the aforementioned French macarons, macaroons are chewy coconut cookies that are easy for even the newest baker to bake. Egg whites are used as binders in these cookies, and cream of tartar is sometimes added to help stabilize the dough.

Soufflé

Both sweet and savory, soufflés are a showstopper at any dinner party. Use a bit of cream of tartar to stabilize the whipped egg whites so you can enjoy the lofty heights of the soufflé longer before it starts to sink.

Angel Food Cake

This classic cake has a uniquely light and airy texture thanks to beaten egg whites. Back in the day, lemon juice was used to stabilize the egg whites, but cream of tartar is used in most modern recipes.

Bread

Cream of tartar can be used to lighten the texture of otherwise dense breads, especially ones that are packed with lots of seeds and grains.

Cookies

Snickerdoodles have a unique tangy flavor, so sometimes cream of tartar is used in addition to, or in lieu of, baking powder since it's slightly more acidic. Even basic sugar cookies can benefit from cream of tartar—it helps keep them light and slightly chewy.

How to Store Cream of Tartar

Cream of tartar will stay fresh for several years when stored in a cool, dry spot like a pantry. Like anything you'd buy in the spice aisle of the supermarket, we recommend buying just as much as you think you’ll need. So if you don't plan on using cream of tartar often, buy the smallest jar you can find.