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Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those minuscule air bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate. So that’s the secret my people! So get some and make your own apple meringue pie this weekend!!!!