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Stabilizes egg whites and activates baking soda.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 tsp | 1 1/2 tsp baking powder (if in a baking-soda pairing) | Replaces both soda + tartar in recipes that call for both. |
| 1/2 tsp (meringues) | 1/2 tsp lemon juice or white vinegar | Same acid stabilizing effect. |
1 1/2 tsp baking powder (if in a baking-soda pairing); 1/2 tsp lemon juice or white vinegar.