Thank you so much. I will try this next time. I did make my Lemon Meringue squares for my quilting group, with my sad meringue. It tasted great, just didn't look so good. My recipe was 2 egg whites & 1/4 cup sugar. Just those two ingred.
Originally Posted by
dwhite138
To stabilize the egg whites you need to add 1/4 teaspoon cream of tartar. I beat 4 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla until the egg whites reach soft peak. Then add 6 tablespoon of sugar a little at a time and continue beating until the egg white become stiff and glossy. Cream of tartar can also be used when making quiche to help keep it light and fluffy.