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Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue. 1  Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs. ( 2 If youâre using a copper bowl to make your meringue, donât add any acid: it can react with the copper and discolor the egg foam.). 3  Whip to medium-soft peaks.wiss meringues are made by combining sugar and egg whites and heating them over a double boiler. 1  To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam.