Top with 1 teaspoon cream and sprinkle with herbs to taste.

If you run out of baking powder, use the following conversion: For 1 teaspoon of baking powder, substitute 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.

Step 1 In a large bowl, beat 1 4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form.

Use 2 teaspoons of water, 1/8 teaspoon cream of tartar and at least 4 tablespoons of sugar for every two whites.

Note: Use a nonaluminum baking powder, like Rumford's, or make your own by combining 1/2 teaspoon baking soda, 1 teaspoon cream of tartar and 1/2 teaspoon cornstarch.

(Rose Levy Beranbaum, the author of "The Cake Bible," advises adding 1/8 teaspoon cream of tartar per egg white to prevent overbeating.)

For the meringue: 4 egg whites, at room temperature 1/4 teaspoon cream of tartar 3/4 cup sugar Crisp cookies.

Icing Glue Preparation time: 5 minutes 3 egg whites 1/2 teaspoon cream of tartar 1 pound sifted confectioners' sugar.

About 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar yields the equivalent of 1 teaspoon baking powder.

Adding about 1/8 teaspoon cream of tartar for each egg white before beating will decrease alkalinity and make the final beaten whites much more stable.