Cream of Tartar for Beating Egg Whites

Use ⅛ teaspoon cream of tartar per egg white. This magic formula stabilizes the egg whites so that you can achieve maximum volume without ever drying them out and deflating them by overbeating. Add the cream of tartar with the beater off and after the egg whites start to foam. Do not add more than this recommended amount as it will destabilize the egg whites. It is also important to remember that there must not be even a trace of fat on the bowl, beater, or in the egg white itself (this includes even a speck of yolk) or the egg white will not increase in volume. Use beaten egg whites as soon as possible after beating them or they will start to stiffen and break down when being folded into another mixture.