lemon juice works in a pinch. All it is is a stabilizer for the eggwhites to keep them from breaking.
Lemon juice has citric acid and cream of tartar is tartaric acid a byproduct of the fermentation process of wine.
i would use only like a teaspoon of lemon juice per every 3 eggwhites. I just had a thought, the acid causes a chemical reaction "cooking" ever so slightly the eggwhites. So they are less likely to seperate.
Look twice, save a life. Motorcylcles are
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Look twice, save a life. Motorcylcles are
Everywhere!
ABATE of Colorado