Cost Breakdown

Critical Success Points

• • Whisk egg whites to stiff peaks
• • Cook the custard to 83‑85°C (covers the back of a spoon)
• • Incorporate gelatin without lumps
• • Bake the biscuits without over‑browning
• • Refrigerate for at least 5 hours before glazing

Safety Warnings

• • Handle the hot custard (83‑85°C) with care to avoid burns.
• • Gelatin should be handled off the heat; do not let it contact hot skin.
• • Use a sharp knife to cut the biscuits to avoid cuts.