Cost Breakdown

Critical Success Points

• • Whipping egg whites to a stable foam before adding any sugar.
• • Adding the hot agar‑agar syrup slowly while the mixer is running.
• • Beating the final mixture until it is stiff and glossy (full‑power for 1.5 minutes).
• • Piping the tulip shapes quickly before the meringue begins to set.

Safety Warnings

• • The syrup reaches boiling temperatures; handle with care to avoid burns.
• • Hot syrup can splatter – keep face away and use a long‑handled spoon.
• • Mixer blades spin at high speed – keep fingers clear while the mixer is on.