What can I use instead of cream of tartar in macarons?
Cream of Macaron is a standard stabilizing agent from macarons, meringue to cookies, and various recipes. It is not always accessible to handy with cream of tartar.
But thanks to its alternatives which are easily used for the cream of tartar substitute in macarons, cookies, meringue, etc.
The following will include instructions on how to substitute cream of tartar with other ingredients that can be found in a household pantry.
What is Cream of Tartar?
Cream of tartar is an acidic salt that’s often paired with baking soda in recipes to help batters and doughs rise. It also helps stabilize beaten egg whites.
What does cream of tartar do to macarons?
Cream of tartar, also known as potassium bitartrate, is an acidifying ingredient often used in egg white meringue preparations such as meringue or angel food cake.
It’s a by-product of winemaking and is primarily used in baking to stabilize the egg white foam during the whipping process.
Cream of tartar helps the leavening agent for many recipes such as meringues and cakes.
In macarons, cream of tartar is added primarily for its stabilization properties to help the egg whites foam and thicken, which allows them to better maintain their temperature.
· It also helps to relax the proteins in egg whites, which can prevent weeping in macarons.
Since one of the main ingredients in French macarons is egg whites, cream of tartar helps prevent weeping and maintain a high and stable meringue.
It also helps reduce the chances of overbeating the macaron batter, which can result in hollows or cracks in the exterior of the macarons.
What can I use instead of cream of tartar in macarons?- 4 Cream of Tartar Substitutes
1. WHITE VINEGAR is the Perfect Substitute for Cream of Tartar in Macarons
White Vinegar is an ideal replacement for a Cream of tartar in macarons. It is a common household item that consists mainly of acetic acid and water.
Using white Vinegar in cooking is not new. It can be used in different ways: it is used for marinating meat, vegetables, and fish before cooking with different spices.
Except this White Vinegar is an excellent stabilizing agent that helps egg white or whipped cream to be more stable.
To substitute white Vinegar for the cream of tartar in macarons, you will need:
– 1/2 teaspoon of White Vinegar
– 1 cup of sugar
– 2 large egg whites
– 1/4 teaspoon of salt
To make the macarons:
1. Preheat your oven to 200 degrees F. Line a baking sheet with parchment paper and set it aside.
2. In a saucepan, combine sugar and white Vinegar. Stir over medium heat until the sugar has dissolved.
· Clip a candy thermometer to the side of the pan and bring the mixture to a boil without stirring. Turn off the heat and let the syrup cool to room temperature.
3. While you wait for the syrup to cool, start whipping your egg whites with a pinch of salt. Once the eggs are frothy, gradually add in the syrup while beating your egg whites. Beat until you have a stiff peak and the meringue looks glossy.
4. Fit a pastry bag with a round tip and fill the bag halfway with your meringue. Pipe small circles onto the baking sheet, about 1/2 inch to 1 inch in diameter. Bake for 30 minutes.
5. Let macarons cool on the baking sheet before removing them from parchment paper.
2. Use LEMON JUICE Best ALternative for Cream of Tartar in Macarons
Lemon juice is the second-best choice to replace with a cream of tartar due to almost the same properties.
Even you can substitute Lemon juice for the cream of tartar in many recipes.
To make a lemon juice substitute for cream of tartar,
-mix 1 teaspoon of lemon juice with 1/4 teaspoon of baking soda. This will create the chemical reaction that cream of tartar would otherwise create in your recipe.
To substitute lemon juice place of cream of tartar in macarons, follow these simple steps:
1. preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
2. In a medium-sized bowl, whisk together the almond flour, confectioners’ sugar, and cream of tartar.
3. Whisk together the egg whites and lemon juice in a small bowl.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Place the mixture into a pastry bag fitted with a round tip. Pipe the batter onto the prepared baking sheets, making sure to smooth out the tops.
6. Bake for 12-14 minutes, or until the macarons are firm and not stick to the parchment paper. Remove from oven and let cool totally before removing them from the tray.
3. JUST SKIP IT
If you’re not sure about the other cream of tartar substitutes, then simply skip it and do as same the other steps for the macarons recipe.
Cream of tartar substitute in meringue cookies
Meringue cookies are an excellent choice for anyone on a low-carb diet; they can be made from just about any sweetener.
The traditional method of making meringue is to beat egg whites with some sort of acids such as cream of tartar or lemon juice.
Cream of tartar is a by-product of winemaking. Unless you have ever made any homebrew yourself, most likely, this ingredient will not be available in your household pantry.
Cream of tartar is used in the early stages of egg whites beating to break up the proteins that could clump together and prevent the formation of a stable foam.
If you do not have the cream of tartar in your pantry, at first glance, it seems like an impossibility to make meringue cookies.
Luckily this is not the case, and alternatives exist that do not require you to run out and purchase cream of tartar just to make meringues.
The first substitute is lemon juice, and it might be the easiest of all choices. The acidity level of lemon juice is almost the same as that of cream of tartar, and it can easily be used at a 1:1 ratio.
In fact, combining cream of tartar with lemon juice might actually give better results than using either of these ingredients alone.
How to make cream of tartar ( Homemade Version)
To make cream of tartar at home, you will need:
– 1/2 cup of water
– 1/4 teaspoon of cream of tartar
– 1/4 teaspoon of baking soda
– 1/2 teaspoon of White Vinegar
Instructions:
1. Combine the water, cream of tartar, and baking soda in a small saucepan over medium heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
3. Remove from heat and stir in the Vinegar.
4. Let the mixture cool completely before using.
Read More- Substitutes for Tartar Sauce
Do you use cream of tartar in macarons?
Yes, I have used cream of tartar in macarons. Cream of tartar is a great stabilizer, and it can help prevent your macarons from becoming too chewy.
Why use cream of tartar in macarons?
A cream of tartar is an acid, and it helps to make the meringue really stable.
Cream of Tartar also helps make sure the macarons are a nice bright white, giving them a really good crisp shell.
If you don’t have a cream of tartar, you can substitute it with lemon juice distilled Vinegar or other substitutes.
What is the trick to making macarons?
The best suggestion I can give is to always use the best ingredients you can afford and be prepared to do lots of experimenting.
Don’t get discouraged if your first batch doesn’t turn out – keep at it, and you’ll be making show-stopping macarons in no time.
Also, remember that macarons are meant to be fun! You can’t expect to master them in one try – so don’t get too hung up on the idea of “perfect” macarons.
If you’re having fun making them, they will taste infinitely better, anyway!
The trick to making perfect macarons is all in the technique. Make sure to follow these simple steps to ensure your macarons come out perfectly every time:
1. Preheat your oven to 300 degrees.
2. Sift your almond flour and confectioners’ sugar together three times.
3. In a separate bowl, beat the egg whites until they form soft peaks.
4. Add the granulated sugar and continue beating until the egg whites form stiff peaks.
5. Gently fold in the almond flour and confectioners’ sugar mixture until it’s fully combined.
6. Pipe the batter onto a baking sheet lined with parchment paper using a piping bag fitted with a star tip.
7. Let the macarons rest at room temperature until they form a crust, about 30 minutes to an hour.
8. Bake at 300 degrees for about 18 minutes.
9. Let the macarons cool before removing them from the parchment paper.
10. Mix some edible food coloring with water or liqueur to paint your macarons to get the desired hue.
Wrap up On Substitute for Cream of Tartar in Macarons
There is nothing more rewarding than making homemade macarons.
However, this delicate pastry is not always easy to master. Most people think that the process is too complicated and time-consuming for their liking.
While I agree that making macarons can be a little tedious, it is not as difficult as it first seems. I hope those replacements will help you out.
FAQs Related to Cream of Tartar Substitutes in Macarons & Its Alternatives
Q1. What is a 1/2 tsp cream of tartar substitute?
1/2 tsp cream of tartar substitute: 1 tbsp lemon juice or white Vinegar.
Q2. Is cream of tartar the same as baking soda?
Both creams of tartar and baking soda are used as leavening agents, but they’re not the same thing.
Cream of tartar is a by-product of the winemaking process, while baking soda is sodium bicarbonate. Cream of tartar is a type of acid, while baking soda is a base.
When cream of tartar is mixed with a liquid, it produces carbon dioxide gas bubbles, which causes cakes and other baked goods to rise.
In baking powder, baking soda is already mixed with a dry acid, so when added to the dough, the two ingredients react and release carbon dioxide.
Q3. Can you use liquid egg white for macarons?
Macarons require stable meringue, for that matter, or any other baked goods. You can use liquid egg white for macarons. Just make sure that the liquid egg white is room temperature before you start whipping it.
Whipping room-temperature egg whites is not an easy task. The trick is to first whip the white powder, THEN put it in the mixer. This way, it should whip much easier.
Q4. Can you use cold eggs for macarons?
You can use cold eggs for macarons that you want to prepare with Italy, but they must be fresh.
Q5. Can I use store-bought egg whites to make macarons?
Yes, you can use store-bought egg whites to make macarons. There is no need to crack open a carton of 12 eggs into a bowl, and I hope you will get enough egg whites.
You can simply buy a carton of liquid egg whites and use that instead.
There is a problem, though. Even if the carton says “extra-large,” chances are that your egg whites are not extra-large. Extra-large eggs have a minimum weight of 24 oz.
Q6. Is Cream of Tartar and Tartar Sauce the same?
Definitely not. The two ingredients are absolutely different in taste, texture, character, and usage.
Tartar sauce is a mayonnaise-based condiment, whereas cream of tartar is a byproduct of winemaking also an acid form of potassium tartrate.
Tartar sauce serves for seafood, soup, deep-fried fish meat, etc., whereas cream of tartar is used as a stabilizing agent in cookies, macarons, also thickening agents.