Cost Breakdown

Critical Success Points

• • Do not let the cream boil during infusion (step 2).
• • Precisely reach 118 °C with the honey‑glucose syrup (step 6).
• • Pour the hot syrup in a continuous stream onto the whites at 3/4 stiffness (step 8).
• • Smooth the meringue before it begins to set (step 10).

Safety Warnings

• • The honey syrup exceeds 110 °C; handle with care to avoid burns.
• • Always use a reliable kitchen thermometer for the 118 °C point.
• • Egg whites must be at room temperature to whip properly.