Dr. Oetker Cream of Tartar 6 x 5g tartaric potassium tartrate E336i

The package contains 6 separate sachets - one sachet is exactly 1 teaspoon of cream of tartar, which makes dispensing easier.

Eton Mess? Torta a la Pavlova? With Cream of tartar, you can easily prepare beautiful, stiff and fluffy meringues. Cream of tartar is a very useful ingredient, almost unknown in Polish cuisine, which fixes and gives the volume of whipped egg whites. Cream of tartar is functionally an acidity regulator used in some baking powders. In addition to meringues, it can also be used to obtain a creamy consistency in sweet desserts, it works, for example, to prepare smooth to icing, because it prevents the crystallization of sugar, is often used as a natural conditioner to give volume and fluffiness of baked goods.

In contrast to the chemically obtained baking powder, Cream of Tartar is a natural product obtained as a by-product of the fermentation of grapes in the production of wine. Due to its natural origin, Cream of tartar is recommended as an ingredient of cakes and cookies for children.

Cream of tartar - what is it and how it works?

• other names: potassium tartrate, stone wine, tartar, sour salt, tartarus, potassium hydrogen tartrate
• a natural leavening agent of vegetable origin
• it is formed in the process of fermentation in the production of wine
• in combination with baking soda it can be used as a replacement for baking powder
• irreplaceable for stiffening foam from whites, creams, baking without and soufflés
• it inhibits the crystallization of sugar
• on the list of food additives it appears under the symbol E336i

How to use Cream of tartar?

1. Cream of tartar can be used primarily to increase the volume and preserve the consistency of whipped foam from proteins
2. Cream of tartar can be used to prepare home baking powder - mix potassium tartrate in the proportion of 2 teaspoons of tartrate to 1 teaspoon of baking soda, the tartar is in this mixture the function of the acidity regulator. In this way you will get 3 teaspoons of powder, which is enough to loose the dough prepared from 3 cups of flour. This mixture works well in British scones and muffins that contain milk that activates our powder. Muffins prepared with such homemade baking powder are plump than normal ..
3. Potassium tartrate is also added to the icing, because it prevents the crystallization of sugar and makes it easier to obtain a smooth mass without lumps, for the same reason it is worth adding to the weight of homemade lollipops

Meringues with cream of tartar

Components:

- 4 medium egg whites
- 1/4 teaspoon of Cream of Tartar
- 225g of powdered sugar

• basic rule: use 55g powdered sugar for each egg whites, eggs must be at room temperature, if you keep eggs in the fridge, remove them for a minimum of 2 hours before whipping
• preheat the oven to 140 ° C
• spread the baking paper on the baking sheet.
• pour the protein (no impurities from the yolks) into a large, thoroughly cleansed (to be sure you can wipe it with a cotton swab soaked in lemon juice, then remove any leftovers of fat) and a dry bowl with cream of tartar powder. Choose the largest bowl you have
• start tamping at low speed, increase the speed as foam thickens. When the foam is very stiff, you can add sugar. Do not overdo it, the pierced foam is sweating and can fall off
• add 3 tablespoons of sugar at a time and mix quickly after each addition. Stop when the mass is thick, fluffy and creates 'spikes' when pulling the agitators
• spread out the weight on paper after about 2 heaped spoons, leaving enough room for them to be able to expand a little and not be merged together.
• bake on a low shelf for 45-60 minutes until they harden outside, then turn the oven off and let it cool down with the door open for 30 minutes to 'come' inside.