485 cream tartar recipes

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

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.

A rich chocolate coconut layer cake made from scratch with unsweetened baking chocolate, brown sugar, and light cream, topped with a pink cinnamon candy boiled frosting. Retro baking with serious wow factor.

Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.

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.

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.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Flapper Pie: a Canadian Prairie classic with a buttery graham cracker crust, silky vanilla custard filling, and a cloud of toasted meringue on top.

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.

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.

This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping.

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.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

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

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