Recipes with cream of tartar

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

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This home-brew remains a favourite party drink in a Welsh household for both adults and children.

Egg-free and dairy-free orange muffins made with tofu, fresh orange zest, and juice. Light, citrusy, and vegan-friendly with a tender crumb from the cream of tartar and baking soda leavening.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

Mint chocolate chip crust layered with vanilla ice cream swirled in melted mint chocolate, domed and blanketed in golden meringue. The ultimate frozen showstopper dessert.

These simple almond sugar cookies are flavored with almond extract and topped with sliced almonds.

Award-winning gingerbread with molasses, brandy, orange juice, and four warm spices: ginger, cinnamon, mace, and nutmeg. A moist, deeply spiced loaf studded with raisins.

Old-fashioned cooked fondant made from scratch with sugar, cream, and butter. Silky smooth candy base for truffles, mints, and filled chocolates. A real confectioner's skill worth learning.

Peanut butter meringue cream pie with a silky stovetop custard, a whisper of ginger, and golden-peaked meringue. A diner classic with proper technique behind every step.

Syros Island nougat is a traditional Greek confection of whipped egg whites, honey, and sugar syrup folded with toasted pistachios. Chewy, fragrant, and wrapped in wax paper like a gift from a Mediterranean candy shop.

A delicious dessert that's perfect to make when you're in a hurry!

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.

White Christmas pie with coconut, a chiffon-style holiday dessert with vanilla-almond custard, folded whipped cream and egg whites, set in a baked crust. Topped with candied cherries.

Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.

Dense fudge pecan cake with cocoa, chopped pecans, and a glossy chocolate-cream royal glaze. Baked in a springform pan, chilled until firm, then glazed.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Diabetic-friendly cocoa cake made with liquid sweetener, egg whites, and minimal sugar. A meringue-folded chocolate layer cake for diabetic dessert needs without sacrificing flavor.

Diabetic-friendly lemon meringue pie sweetened with fructose and sugar substitute. The classic citrus dessert with a glossy meringue, formulated for lower-impact glucose response.

Amish cookies made with both butter and corn oil, two kinds of sugar, and cream of tartar for a melt-in-your-mouth texture. A massive 8-dozen batch of simple, old-fashioned sugar cookies.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.

Chocolate cream torte with crisp almond meringue layers stacked with a chocolate-marshmallow whipped cream filling. A show-stopping gluten-free dessert that chills overnight.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Slice-and-bake vanilla wafer cookies with powdered sugar, butter, and cream of tartar. Make the dough ahead, chill, slice thin, and bake crispy in 10 minutes.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Lemon drop cookies with fresh lemon juice, cream of tartar, and no eggs. Crispy, tangy, and eggless. A simple drop cookie that bakes fast at high heat for crackly edges.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Homemade baking powder made from baking soda, cream of tartar, and cornstarch. Three ingredients, aluminum-free, and stores for months in a sealed container.

Lighter cheesecake made with cottage cheese and whipped egg whites, swirled with cocoa for marbled chocolate effect. Bakes in springform pan for 50 minutes, chills overnight.

Creamy cottage cheese cheesecake spiked with crystallized ginger and brandy, topped with toasted marshmallows for a lighter take on the classic dessert.

Paintbrush sugar cookies decorated before baking with egg yolk paint in bright colors. A fun roll-and-cut cookie with almond extract, great for kids and holiday baking.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

A two-layer cake with one vanilla and one spiced layer (cinnamon, nutmeg, allspice) topped with fluffy brown sugar seafoam icing. This vintage-style cake is a showstopper for holidays and special occasions.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

Lemon coconut snickerdoodles with cream of tartar tang and bright lemon zest. A bakery-style drop cookie with crisp edges, soft centers, and shredded coconut for chew.

Old-fashioned chocolate cream pie with a silky stovetop cocoa custard and a high-piled toasted meringue. The Sunday-supper dessert dads have been requesting since the 1950s.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.