Guest guest Posted August 31, 2000 Report Share Posted August 31, 2000 On another list I'm on, the topic of Atkins rolls came up and it was mentioned that as an alternative to cream of tartar you can use something acidic (vinegar or lemon juice depending on recipe) to help keep your egg whites stiff. The last couple of times I made the rolls I used 1 tsp of white vinegar instead of the cream of tartar (lost in the move) and my rolls have never turned out higher. Something to try if you're having problems with your egg whites collapsing. Kirstie Quote Link to comment Share on other sites More sharing options...
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