What can I add to meringues instead of cream tartar, to peak the whites?

a pinch of salt and a tiny squeeze of lemon juice, about 1/2 a teaspoon always works for meWhat can I add to meringues instead of cream tartar, to peak the whites?
You don鈥檛 need to have cream of tartar to make meringues. Sugar and clean egg whites work very well.





Cream of tartar is an acid; you can substitute white vinegar or lemon juice in the ratio of 3 parts vinegar to 1 part cream of tartar. The problem with this substitution is that vinegar and lemon juice are liquids and that may effect the recipe. Liquid is not a problem with meringues.What can I add to meringues instead of cream tartar, to peak the whites?
Dry egg whites (follow the measurements on the can. but as jnower said you don't really need anything but egg whites and sugar.





but if you do use dry egg whites be sure to mix the dry egg whites and sugar together.
nothing
Meringues don't require cream of tartar. All it needs is egg white and sugar:


http://allrecipes.com/Recipe/Authentic-F鈥?/a>





But if you are concerned you can add white vinegar or lemon juice:


http://allrecipes.com/HowTo/Perfect-Meri鈥?/a>





';Basic Meringue








Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue. Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs. (If you're using a copper bowl to make your meringue, don't add any acid: it can react with the copper and discolor the egg foam.) Whip to medium-soft peaks. Beat in 2 tablespoons white sugar per egg white. Continue to beat until egg whites are glossy and hold a firm peak. Adding sugar early in the beating process results in a firmer, finer-textured meringue.';
whipped cream?