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.
