Cost Breakdown

Critical Success Points

• • Achieve a caramel color without burning.
• • Reach exactly 121 °C for the Italian meringue syrup.
• • Incorporate the meringue without deflating it.
• • Fully freeze the caramel core before assembly.
• • Keep the glaze between 25 °C and 30 °C for proper setting.

Safety Warnings

• • The caramel and the meringue syrup reach very high temperatures; handle with care.
• • Use a candy thermometer to avoid burns.
• • The torch must be used at a safe distance from the face and clothing.