Cost Breakdown

Critical Success Points

• • Whisk the egg whites to the proper consistency (stiff peaks).
• • Cook the custard to 83‑84 °C without exceeding.
• • Gently fold the meringue into the buttercream to retain volume.
• • Bake the biscuits at 150 °C to prevent over‑browning.
• • Caramelize the almonds without burning them.

Safety Warnings

• • Handle hot sugar carefully to avoid burns.
• • Use a thermometer to monitor the custard temperature.
• • Be careful of the hot oven edges when baking the biscuits and almonds.