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Cream of tartar powder (potassium hydrogen tartrate) or tartaric acid, is an effervescent acid obtained as a by-product of wine making. The acidic powder is used for culinary and other household purposes, among them: stabilizing egg whites and increasing their heat tolerance; preventing sugar syrups from crystallizing; reducing discoloration of boiled vegetables.
Cream of tartar is widely distributed by nature in many fruits, but is usually obtained as a by-product of wine making. During the fermentation of the grapes, tartar crystallizes in the wine casks. The crystals are collected and purified to produce the white, odorless, acidic powder.
Use per your recipe.
3 egg whites
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon cream of tartar
1/2 cup sugar
1 package frozen berry blend
1/4 cup red wine
1 fresh-ground pepper
Make the meringues ahead of time: Beat egg whites until foamy and then add the vanilla, cinnamon, and cream of tartar. Beat until soft peaks form. Add the sugar a little at a time, beating until stiff peaks form.
Line a baking sheet with parchment or wax paper. Spoon enough of the mixture to create a 4-inch circle. Using a spoon, make a well into the center of each. Bake for 1 1/2 hours at 175 degrees. Do not open the oven door. Turn off the oven and leave meringues inside the door for another 1 1/2 hours.
Meanwhile, stir the berries, wine and pepper together and let berries infuse in the juice in the refrigerator. Pour berry mixture on top of cinnamon cloud meringues.
You can add some sorbet, whipped topping or frozen yogurt to this for an added delectable taste.