Dry, chewable, soft, the meringue is egg white whipped with sugar, cooked very slowly for a long time. When you know that, you say to yourself that there is nothing simpler to do and yet it remains the pet peeve of many amateur pastry chefs.
And yes, making a nice meringue, when you don’t know all the tricks, it can be a real ordeal.
Fortunately, this Friday, it’s a professional who helps you, Juliette Schmoederer, pastry chef at flower barrel restaurant in Salmbach by your side on France bleu Alsace
Like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15.
And try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week:
– one year of Valfleuri pasta (= 9 kg of pasta), Nudle 5 mm old-fashioned Alsace pasta with 7 fresh free-range eggs and 100% French durum wheat offered by the Fédération des chefs d’Alsace
BLUE CIRCUIT INSTANT KITCHEN
Give a new dimension to your aperitifs with Bitter beer. 100% artisanal, 100% natural, 100% made in Alsace, Christophe Wengert is the founder and tells us about the great adventure of this Alsatian company at 10:30 a.m.
