Ok, J.P. that might be the coolest thing I've ever heard. Eleanor Roosevelt has tasted something your family made. You're basically best friends...that's how that works right? I do hope you'll give the lemon and coconut pies a go — there's no such thing as a bad day to enjoy a heavenly pie. There really isn't a hard and fast rule for how much cream of tartar (or whichever acidic ingredient you choose) to add. All of the meringue recipes on our website were tested so many times and the final recipes use the amount we found worked the best, but it tends to vary from approximately 1/16-1/8 teaspoons per egg white. If I were to whip up a meringue without using a recipe, I tend to use 1/2 teaspoon for every 3 egg whites. Annabelle@KAF

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