Wayne Boatwright wrote:
> Oh pshaw, on Thu 06 Jul 2006 09:03:49p, meant to say...
>
> > The recipe I used only calls for egg whites and sugar, no cream of
> > tarter. Is that the key ingredient that I am missing? Today's pie was
> > only my second one. I haven't tried today's pie, but don't remember
> > any weird taste/texture of the meringue of the last one. Is the cream
> > of tarter only for the structure, and not the taste, of the meringue?
>
> Egg whites beat better when there is a mild acid present. Chefs or cooks who
> beat egg whites in a copper bowl rely on the reaction of the egg whites with
> the copper to produce this effect. For the rest of us, the cream of tartar
> provides just the right reaction.
>
> While you can beat egg whites without cream of tartar, the results are more
> realiable when it is added.
>
> --
> Wayne Boatwright @¿@¬
> _____________________


I remember this lady who made fantastic walnut meringues, we ate them
like eating cookies.