355977 Mon Jan 01 02:26:58 -0800 2007 3 31 Home Cooking 0 2142723 i never see this suggested in recipes and i was wondering why not? seems like a good idea to me. is it? Mon Jan 01 02:26:58 -0800 2007 20959 tastelessfruit 1 2142735 It is realy not needed. If the egg whites are adequtely whipped and stablized with am acid, be it cream of tartar or a bit of lemon juice and there is not a bunch of fat added which will deflate them it should rise just fine. Baking powder will add nothing to the mix but more salt. Mon Jan 01 02:32:51 -0800 2007 2142723 10285 Candy 1 2154107 thnks candy... Thu Jan 04 22:23:17 -0800 2007 2142723 20959 tastelessfruit 1 2154182 I don't know...baking powder seems to be for more solid things...I think baking soda seems to be more for lighter things like that...? That's a good question! Thu Jan 04 22:39:52 -0800 2007 2142723 64156 BuggySer