Substitute for Cream of Tartar in Meringue: Best Options
Cream of tartar stabilizes whipped egg whites in meringue, creating stiff, glossy peaks that hold their shape. It prevents sugar from crystallizing and keeps the meringue from weeping. The substitute must provide acidity to stabilize the protein foam.
Best Substitute
Lemon Juice
1/2 tsp lemon juice per 1/4 tsp cream of tartar
Lemon juice provides the same acidity that stabilizes egg white proteins during whipping. It produces glossy, stable meringue with stiff peaks and adds no noticeable flavor.
Other Options
White Vinegar
1/2 tsp white vinegar per 1/4 tsp cream of tartar
Same stabilizing effect as lemon juice. Use distilled white vinegar for a completely neutral flavor. Don't use more than specified.
Cornstarch
1 tsp cornstarch per 1/4 tsp cream of tartar
Doesn't provide acidity but absorbs moisture and helps meringue hold its shape. Best combined with a few drops of lemon juice for full effect.
Frequently Asked Questions
What can I use instead of cream of tartar in meringue?
Use 1/2 teaspoon lemon juice or white vinegar per 1/4 teaspoon cream of tartar. Both provide the acidity needed to stabilize egg whites and produce glossy, stiff peaks. Add it when the egg whites become foamy.
Do you need cream of tartar for meringue?
Not strictly, but an acid stabilizer is highly recommended. Without cream of tartar or a substitute, meringue may deflate, weep, or form grainy peaks. Lemon juice is the easiest alternative and works just as well.