Cost Breakdown

Critical Success Points

• • Achieve a pale, voluminous foam when whisking the egg‑sugar (step 3).
• • Observe the 3‑hour refrigeration rest (step 6).
• • Lightly brush with milk for a golden colour without sogging (step 10).
• • Precise baking 10‑12 minutes at 180 °C to prevent the biscuits from becoming too hard (step 12).

Safety Warnings

• • Handle the knife carefully to avoid cuts.
• • The oven reaches 180 °C: use kitchen gloves.
• • The raw egg mixture must be handled quickly and surfaces cleaned immediately.