Cost Breakdown

Critical Success Points

• • Whip the egg whites to stiff peaks
• • Precise baking of the biscuits at 150 °C
• • Soak the biscuits with the syrup without making them soggy
• • Gently fold the beaten egg whites into the cream
• • Careful layering of the components in the verrines

Safety Warnings

• • Handle the hot oven (150 °C) with care.
• • The boiling syrup can cause burns – handle it with a glove.
• • Use pasteurized eggs or ensure the whites are fully cooked in the cream to avoid any risk of salmonella.