What to do with egg whites, often thrown away when you make “crème brulée”? Indeed, most of the time they are discarded because only the yellow of the eggs is used for most pastries.
The answer: take your egg whites, add sugar, beat everything and drag the dough in a plastic bag or a nozzle, “draw” your meringues, put them in the oven and presto! voila!
Serge Ampoulange, owner of Domaine de la Rhonie, explains it all in the video…
Meringues thus produced can be used both to decorate the coffee or the dessert of your customers in the restaurant.
Necessary ingredients and supplies:
|Name||Type of facility||Environment||Country||Swap?|
|Domaine de la Rhonie||Hotels & guest houses, Restaurants & Co||rural, zone-temperee||France||No|