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Can you make meringue without cream of tartar?

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Reciprocity Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:05 PM
Original message
Can you make meringue without cream of tartar?
So I want to make lemon meringue pie, but oops no cream of tartar. Will the meringue work without it? Oh and the eggs are fresh from my hens so they should rise fairly easy... in theory.

This is the first time I have attempted to make meringue, any tips are greatly appreciated.
Thanks Reciprocity
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MissMillie Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:06 PM
Response to Original message
1. yes
the cream of tartar doesn't really make a big difference.
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:07 PM
Response to Original message
2. Yes, my mom never used it.
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Heidi Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:09 PM
Response to Original message
3. Yes, of course.
Edited on Thu Jan-12-06 12:11 PM by Heidi
No one here in our Italian part of Switzerland uses cream of tartar, and these are the most crisp, beautiful meringues I've ever eaten. I think the mistake we Americans make is cooking the meringue too high and too quickly. A lower, longer cooking time would yield a much better, and less runny meringue. :thumbsup:
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auntAgonist Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:10 PM
Response to Original message
4. I've never used it ..
It's fine without :)
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Reciprocity Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:12 PM
Response to Original message
5. The recipe is only calling for two eggs...
is this enough to cover a nine inch pie?
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:17 PM
Response to Reply #5
6. It should work.
For a higher topping use 3 egg whites.
Be sure and spread 'em to the edge to seal and prevent shrinkage. :)
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Dora Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 12:24 PM
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7. Yes.

Use a metal or ceramic bowl for beating your whites, not plastic.

Even a miniscule amount of grease or fat will ensure that your whites won't whip into peaks. This means if you get even a little bit of yolk in your whites, you'll have to start over. Make sure your beaters have been thoroughly cleaned, and your bowl too.

Have a copper bowl? Use that for whipping your whites into shape.
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Reciprocity Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-12-06 01:04 PM
Response to Original message
8. What rack in the oven do you put it on?
I have it in the middle at 300.
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