Cost Breakdown

Critical Success Points

• • Incorporate the sugar gradually without adding it all at once.
• • Achieve stiff, glossy peaks before coloring.
• • Bake at 100 °C for 2 hours to properly dry the meringues.

Safety Warnings

• • Be careful of the oven heat even at 100 °C; handle the tray with gloves.
• • Do not consume raw egg whites; the slow baking makes them safe.
• • Use gloves or a heat‑resistant utensil when dipping the chocolate.