Recipes with cream of tartar

Buttery almond cookies with brown sugar, cream of tartar tang, and chopped almonds throughout. Dough requires chilling before shaping into balls and baking.

Just spotted this the other day on America's test kitchen. Stop buying those tasteless cheese slices and make your own and you can add any other flavoring your heart desires! It has been modified for my own tastes.

No-fail pound cake with butter, sugar, eggs, and flour, baked low and slow in a tube pan. Six ingredients, dense moist crumb, the kind of cake that makes you look like a pro.

Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.

Cocoa sponge cake hearts cut from a sheet pan, dusted with powdered sugar, and plated with pools of raspberry sauce and chocolate syrup. A stunning Valentine's Day or special occasion dessert for 8.

Key lime meringue pie tops a tangy condensed-milk lime filling with a billowing cloud of toasted meringue in a graham crust. The Florida classic with the bonus of swooping peaks.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.

Hot chocolate souffles with 9 ounces of semi-sweet chocolate, dark rum, and whipped egg whites baked in individual dishes. Just six ingredients, no flour needed.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

Favourite lime meringue pie features a tangy stovetop lime curd and a stabilized cooked-cornstarch meringue that resists weeping and shrinking. The reliable upgrade over classic lemon meringue.

Mock apple pie made with soda crackers instead of real apples, using cream of tartar, cinnamon, and nutmeg to mimic apple flavor. A Depression-era classic that fools almost everyone.

Light angel food cake made with whipped egg whites and cake flour, frosted with a rich mocha buttercream of coffee, cocoa, and butter. A classic pairing of airy cake and intensely flavored frosting.

It is really so nice a recipe, my first time tried it, really a surprising for my whole families, they all loved it so much, will make it again soon.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

A friend just sent me this recipe, crispy on the outside and soft on the inside.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Wheat-free chocolate cream cake made with ground hazelnuts instead of flour, spiked with Frangelico, and topped with hazelnut whipped cream and chocolate curls.

Lighter tiramisu made with cooked egg whites, mascarpone, reduced-fat cream cheese, brandy, and espresso-soaked ladyfingers. No raw eggs, layered in a trifle bowl, and chilled overnight.

Chocolate Angel Food Cake with Vanilla Glaze recipe

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

Roll-and-cut almond cookies with toasted sliced almonds folded into a buttery dough and finished with a dusting of powdered sugar. Crisp edges, tender centers, and a double hit of vanilla and almond extract.

Fabulous lemon meringue pie offers both stovetop and microwave methods for the cornstarch-thickened lemon curd. Topped with cream-of-tartar-stabilized French meringue in a deep-dish baked shell.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Slice and bake sugar cookies: a make-ahead dough rolled in wax paper and chilled, then sliced and baked into tender cookies. Yields nearly eight dozen.

No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.

Chocolate meringue pie with a silky cooked custard filling and a billowy sweetened meringue topping baked golden. The diner-counter classic done from scratch with unsweetened chocolate for that unmistakable old-fashioned cocoa flavor.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Crisp holiday meringue shells filled with tangy lime sherbet and topped with cranberry sauce. A stunning festive dessert with only six ingredients.

Chocolate tortoni is a frozen Italian dessert with two kinds of chocolate, whipped cream, beaten egg whites, toasted almonds, and candied cherries. Elegant, no-churn, and make-ahead.

Almond macaroons made from a single egg white meringue folded with sliced almonds and old-fashioned oats. Light, crispy, naturally gluten-free, and just 7 ingredients.

Chocolate angel food cake made with cocoa folded into billowy egg white batter, baked fat-free in a tube pan. A light, airy chocolate cake garnished with raspberries and nectarines.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

These were easy and so cute! I made 1/2 a recipe piped with tip 12 and got 25 mushrooms.

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Eggnog snickerdoodles rolled in nutmeg sugar, flavored with brandy and rum extracts. A holiday twist on the classic crinkled cookie with warm eggnog spice in every bite.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Date cookies with chopped dates, nuts, brown sugar, and cream of tartar in a slice-and-bake dough. Mix at night, chill overnight, slice and bake fresh in the morning.

Chocolate cream pie with a cocoa custard filling topped with golden meringue. A from-scratch chocolate pudding pie with egg yolk custard and billowy egg white topping.

Dark chocolate pecan torte with a fudgy, barely-set center, chopped pecans running through every bite and a glossy chocolate glaze poured over top. Flourless-style richness with just enough flour to hold it together.