If I could give this recipe 100 stars, I would. It is so forgiving. I never made angel food from scratch and got this brainy idea tonight. How many things could go wrong? Oh let me count the ways. First, didn't read the recipe the whole way through and mixed all ingredients at once. Scrapped it and started over. Round two. Only had dried egg whites. By mistake, mixed them in cold water (not warm like the instructions say). Oh well. They never formed peaks. But I kept going. Didn't have cream of tartar, so i used 4 tsp lemon juice like another reviewer suggested. Still no peaks. Lovely foam though. Popped in the oven and held my breath. 45 minutes later....heaven. Who knew! It is a little more dense that typical angel food but not by much.
UPDATE: Made this today EXACTLY to the recipe and want to clarify a few points I originally made. The one I made rated above did have a bitter aftertaste, I think from the lemon, although my hubs didn't notice it. There really is no suitable sub for cream of tartar. Also used whites in the carton this time. Used stand mixer this time instead of hand mixer. Got the peaks. And YOU MUST cool this upside down on a bottle or it will fall.
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If I could give this recipe 100 stars, I would. It is so forgiving. I never made angel food...