The statement near the beginning of "To stabilize the mixture, an acidic ingredient is recommended. Adding a half teaspoon of cream of tartar will coax our beautiful bubbles into grabbing onto each other, making them much less likely to collapse. " is a WILDLY inaccurate one. To suggest that a "one-size fits all" measurement is appropriate is completely incorrect. The amount of Cream of Tartar depends wholly on the number of egg whites being used. You should use 1/8 teaspoon per egg white. 1 egg == 1/8 teaspoon. 5 egg whites == 5/8 teaspoon. Etc.

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