HOW TO BEAT EGG WHITES WITH A HAND HELD MIXER

Cream of tartar allows egg whites to be whipped for longer without collapsing. This produces small, abundant, evenly distributed air bubbles, which create a fine texture in the finished baked good.

The yolks are high in fat, and fat prevents the whites from foaming. If the bowl has any soap residue from washing, or if it has a film of fat from an earlier step in your recipe, your foam won’t stiffen. Clean your bowls carefully and rinse them thoroughly before you start whipping the egg whites.

1. Add the cream of tartar. Increase the mixer speed to high and beat until soft peaks form when the beater is raised.
2. Add the sugar slowly at the side of the bowl.
3. Continue to beat on high until soft or stiff peaks form when the beater is raised.

When you whip egg whites, you’re essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites.

Swiss Meringue, also known as warm or cooked meringue, since the sugar (usually confectioners’) and egg whites are beaten over hot water to dissolve the sugar completely and increase the height of the egg foam. It is a sturdy meringue and can be stored in the refrigerator for several days.

Increase your speed. As you continue to whip more air into your egg whites, you should reach maximum volume for them in 12–18 minutes. Whisking whites by hand to a stiff peak stage requires tremendous arm strength and much time. It will take several minutes to achieve stiff peaks when whisking by hand.

Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

Ingestion of cream of tartar can potentially result in life-threatening hyperkalemia.

Laxative – Cream of tartar has been used as a natural remedy for constipation. It has a diuretic effect on the body, so it should only be used as an occasional remedy to prevent dehydration and loss of vital electrolytes.

Introduction: Cream of tartar (potassium bitartrate) has a long history as a cooking aid and medicinal purgative. Despite containing large amounts of potassium, there are no well-documented cases of it causing toxicity.

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that’s most noticeable in Snickerdoodle cookies.

Mix equal parts vinegar and Cream of Tartar for a wonderful non abrasive cleaner for nearly all surfaces. Cream of Tartar is an alternative to household bleach. Use it mixed with half as much vinegar or water anywhere you would use bleach. Mix with a few drops of hydrogen peroxide to clean stubborn pots and pans.

Because it’s an acid, cream of tartar can be reacted with baking soda to create carbon dioxide gas that acts as a leavening agent. In fact, many brands of baking powder use cream of tartar as the acid ingredient.

(Please note some people expect when they combine cream of tartar and vinegar that it will bubble and fizz, like when you combine baking soda and vinegar, since cream of tartar and baking soda look similar. However, this chemical reaction does not take place when the paste is made with cream of tartar and vinegar.)