Cost Breakdown

Critical Success Points

• • Whisk egg whites to stiff peaks for the biscuit meringue
• • Heat the Italian meringue syrup to exactly 118 °C
• • Cook the custard to 83 °C without boiling
• • Ensure butter and custard are at the same temperature before emulsifying
• • Caramelize almonds to amber without burning

Safety Warnings

• • Hot sugar syrup reaches 118 °C – handle with care to avoid burns.
• • Custard can curdle if overheated – use a thermometer and stir constantly.
• • The oven and hot baking sheets are very hot – use oven mitts.