Recipes with cream of tartar

Drop sugar cookies with a soft, crumbly bite from a mix of margarine and oil, two kinds of sugar, and a touch of cream of tartar. No chilling, no rolling, just scoop and bake.

Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

Cinnamon-sugar baked apple slices topped with vanilla ice cream and golden meringue. A stunning twist on classic Baked Alaska that's easier than it looks.

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.

Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Piped kiss-shaped meringues dried overnight in the oven, then dipped in melted semisweet chocolate. Light as a snowflake and stunning on a holiday cookie tray.

Raisin sour cream pie tops a tangy spiced custard filling with caramelly brown sugar meringue. An old-school diner-style dessert with creamy depth and toasted golden swirls.

Serve these cute and delicious Irish flag sugar cookies at your St. Patrick's Day party, nobody wil resist these lovely cookies.

Buttery Ritz crackers soak up lemon-spiked syrup to create a convincing apple pie filling without a single apple. Nostalgic Depression-era baking.

Diabetic-friendly chocolate chiffon mold lined with ladyfingers and set with gelatin and whipped egg whites. A retro low-fat dessert with light cocoa flavor and elegant presentation.

Peppermint meringue kisses with crushed red and green candy canes sprinkled over delicate egg-white peaks. The light-as-air holiday cookie that's naturally gluten-free and fat-free.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.

Festive peppermint pie with layers of mint-spiked fruit and whipped cream, fudgy chocolate marshmallow sauce, and a toasted meringue top with crushed candy cane.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Maple mousse made with real maple syrup, whipped cream, and egg whites for a light, airy dessert. Just six ingredients and no baking required.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Make some halloween cupcakes with your kids, so much fun!

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Diabetic-friendly lemon pie uses sugar substitute and a meringue-lightened lemon filling on a graham cracker crust. Lower-sugar tang and lightness without sacrificing the classic lemon pie hit.

A basic but scrumptious cake that can be made in your wonderful crockpot.

Zucchini pie that tastes like apple pie. A classic garden-glut mock apple pie with peeled zucchini, cinnamon, brown sugar, and a buttery streusel top, perfect for end-of-summer harvests.

Rhubarb cream pie with a tender custard filling and a glossy peaked meringue top. Diced rhubarb bakes into a sweet-tart cream base before meringue made from the reserved whites finishes the pie under high heat.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Lemon thyme butter cookies with a tender, crumbly texture from cream of tartar and dried lemon thyme folded into the dough. Chill overnight and bake into fragrant, herby rounds.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.

Singing hinny is a traditional Northumbrian griddle cake with flour, lard and currants, cooked in a hot pan until it sings and sizzles. Split, buttered and served warm with tea.

This host of ghosts cake is easy to make, and the result is super outstanding, want to impress your guests? Try this out!

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Always Popular lemon meringue pie tempers the egg yolks before cooking, then finishes with boiling water for a fast, fail-proof curd. Topped with classic French meringue in a baked pastry shell.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

Citrus chiffon cake made with fresh orange juice, orange and lemon zest, and whipped egg whites for a cloud-light crumb. A 10-inch tube pan classic dusted with powdered sugar.

Orange meringue pie, a sunny twist on lemon meringue with a silky fresh-orange custard, a flaky blind-baked crust, and a cloud of glossy toasted meringue. A splash of grenadine gives the filling its rosy glow.

Three-layer moist chocolate cake with whipped egg whites folded into the batter for an airy crumb. Filled and frosted with mocha frosting for a classic from-scratch celebration cake.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Caramel pecan pie with a silky custard filling and billowy meringue topping. Caramelized sugar, toasted pecans, and vanilla custard pour into a flaky crust for a Southern-style holiday dessert.

Triple chocolate pie with a from-scratch chocolate crust, airy chocolate chiffon filling with unsweetened chocolate, and grated semi-sweet chocolate on whipped cream. Three chocolates, one show-stopping pie.

Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.

Chocolate walnut torte is a flourless-style European cake built on bittersweet chocolate, butter, ground walnuts, and whipped egg whites. Dense, fudgy center with just enough flour for structure, finished with a chocolate rum glaze.