- New, room temperature egg whites will whip up faster than old, cold eggs.
- Make sure the bowl you whip the egg whites in is free from any greasy residue.
- Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whipping process.
- Cream of tartar is an acidic powder extracted during wine making. It is used to stabilize egg white foams and increases their heat tolerance. It also prevents sugar syrups from crystallizing and is combined with baking soda to make commercial baking powder. It has no odor and has a slightly salty/acid flavor.
- A general rule of thumb is 1/8 teaspoon per egg white or 1 teaspoon per cup of egg whites. For meringues, use 1/8 teaspoon for every two egg whites.
- Cream of tartar has a shelf life of one year.