485 cream tartar recipes

Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.

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

Mock apple pie made with crackers instead of apples, boiled in sugar syrup with cream of tartar. A Depression-era trick pie that tastes surprisingly like real apple pie without a single apple.

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

Old-fashioned stew dumplings with cream of tartar and baking soda for lift. Five pantry ingredients, no butter or eggs needed, ready in 20 minutes.

Chocolate meringue cookies with a plain meringue center, baked low and slow until crisp and light as air. Just four ingredients and naturally fat-free.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Keepsake biscuits, old-fashioned sweet biscuits made with butter, milk, sugar, and cream of tartar. A shelf-stable, hand-shaped biscuit designed to keep for weeks.

Light, crispy meringue cookies studded with colorful M&Ms. Only 4 ingredients and they practically float off the baking sheet. Great for holidays and parties.

Puffy omelet made with separated eggs, started on the stovetop and finished in the oven. Light as a cloud with a golden top that springs back when touched.

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.

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.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Classic rolled-and-cut Christmas sugar cookies sprinkled with colored sugar before baking. Crisp, buttery, and ready for stars, trees, and bells without any frosting required.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

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.