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Meringue-tartar question, and tip on making flavored meringues

santamonica811 | Feb 15, 201803:41 PM     5

I just started playing around with meringues this past week. So far, pretty good success.

My question: The recipe I am using so far calls for 1/4 tsp of cream of tartar. What happens if I use, say, 1/2 tsp? Or 3 tsp? Will there be no extra effect? Will it ruin the meringue structure in some way? If a recipe calls for 1/4 tsp, I can't think of a reason in real life to use 12 times that amount (ie, 3 full tsp). But what about adding a bit more than is suggested? A quick Google search does not yield anything.

My tip: I wanted to make orange meringues. Normally, I'd think about adding a bit of orange extract. But instead, I used powdered egg white, and used strained OJ in place of the water (plus zest at the very end). They took a bit longer to whip up, but turned out fine, with a lovely aroma that survived the baking process. Am I brilliant for thinking of this? Or is this a well-known trick that has been around for years? (Serious question). I am not a serious baker at all, so I'm pretty uninformed about food science. So, I expect that the amount of cream of tartar should be adjusted up or down, to factor in the acid in the fruit juice, yes? I'm looking forward to trying this with cherry juice next.

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