The creation of a stable meringue, a mixture of whipped egg whites and sugar, typically relies on an acid such as cream of tartar to aid in stabilization and volume. However, it is entirely possible to achieve a successful meringue without this common ingredient. The absence of cream of tartar necessitates adjustments to technique and alternative ingredients to ensure the egg whites maintain their structure during whipping and baking.
Omitting cream of tartar can be advantageous for individuals with sensitivities or those who simply do not have it readily available. The ability to produce a quality meringue regardless of pantry limitations expands culinary possibilities. Historically, various methods have been employed to stabilize egg whites, highlighting the adaptability of meringue recipes.