The Cutest Ghostly Meringues Ingredients: 4 large egg whites, at room temperature 1 cup granulated sugar 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract Mini chocolate chips (for eyes) Directions: Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper. In a large, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Increase the speed to high. Gradually add the sugar,
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The one ingredient I never skip when making meringues That’s cream of tartar. When you whip egg whites — especially for something like marshmallow fluff that needs lots of mixing — cream of tartar keeps them stable. It stops them from deflating, drying out, or turning grainy if you mix a little too long. Think of it as extra time and protection for your meringue. This marshmallow fluff is so dreamy — soft, gooey, and it melts in your mouth. You can spoon it on a brownie, add chocolate on top, an
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🌟 Cream of tartar, also known as potassium bitartrate, is a versatile ingredient found in kitchens worldwide! 🍳👩‍🍳 Cream of tartar is a powdery substance derived from tartaric acid, which naturally forms during wine-making. 🍇🍷 It is commonly used in baking to stabilize and add volume to whipped egg whites, creating those fluffy peaks! 🥚🥮✨ Not only does cream of tartar help prevent sugar crystallization and increase the fluffiness of meringues and soufflés, but it also acts as a leavening
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