Cost Breakdown

Critical Success Points

• • Sifting almond flour and powdered sugar twice
• • Achieving stiff peaks in the French meringue
• • Macaronnage – folding to the correct consistency
• • Resting the piped shells for a full hour
• • Baking at the precise temperature and time
• • Ensuring the passion‑fruit gelée reaches proper set

Safety Warnings

• • Handle hot sugar syrup with care to avoid burns.
• • Use oven mitts when placing and removing trays from the oven.
• • If using raw egg whites, ensure they are fresh and consider pasteurized eggs to reduce salmonella risk.