What stabilizing agent is often suggested for whipped egg whites during baking?

Using cream of tartar as a stabilizing agent for whipped egg whites during baking is effective due to its role as an acid that helps to maintain the structure and stability of the egg whites when beaten. When egg whites are whipped, the proteins unfold and form a foam, creating tiny air pockets. However, these foams can often collapse or become watery, particularly when mixed with other ingredients or exposed to heat.

Cream of tartar, a byproduct of wine production, effectively lowers the pH of the egg whites, which in turn promotes better protein bonding and results in a more stable foam. It enhances the volume and texture of the whipped egg whites, making them firmer and more resilient, which is particularly beneficial in recipes like meringues or soufflés.

While sugar can also help stabilize whipped egg whites to some extent by providing sweetness and structure as it dissolves, it is not considered as effective as cream of tartar for immediate stabilization. Gelatin can also stabilize foams but is more commonly used in specific recipes rather than as a general stabilizing agent for whipped egg whites. Milk is not a stabilizing agent for this purpose and may actually add unwanted moisture that can compromise the foam's integrity. Thus, cream of tartar remains