Anyone know of a good substitute?
What will it be used in? I have in a pinch left it out of cookies and biscuits and they were fine. I think if it for meringue that is important to stabilize the egg whites. Anyone else?
It is for a meringue recipe.
Thanks for your reply.
I guess I'll be taking the risk of leaving the cream of tartar out and see the results.
Plain white vinegar, or fresh lemon juice can be substuted for cream of tartar in egg whites. Just use the same amount called for in the original recipe. HTH
Thank you very much , ChefStef.I'll follow your advice.