Use Cream of Tartar in Meringue

• 1). Mix 3 egg whites in a bowl at high speed until blended. Add 1/8 teaspoon cream of tartar for each egg white; this helps create meringue that's firm and voluminous by stabilizing the egg whites.
  
  
• 2). Throw in a pinch of salt. Beat the ingredients at low speed for about a minute until small bubbles begin to form in the mixture.
  
  
• 3). Increase the mixing speed to high and beat until soft meringue peaks begin to form. Add sugar a tablespoon or two at a time, beating continuously at high speed until all the sugar is incorporated and stiff meringue peaks form -- approximately 7-10 minutes.
  
  

Use Cream of Tartar as a Baking Powder Substitute

• 1). Combine two parts cream of tartar with one part baking soda and one part cornstarch.
  
  
• 2). Mix until all ingredients are fully incorporated.
  
  
• 3). Use the mixture as a baking-powder substitute -- measure it out according to the specific amount called for in any recipe.