Cost Breakdown

Critical Success Points

• • Complete emulsion of the biscuit with the marzipan
• • Whipping the whites to firm and glossy peaks
• • Precise mint infusion in the milk
• • Total dissolution of gelatin in the hot cream
• • Slow baking of the meringue at low temperature

Safety Warnings

• • Be careful when handling hot melted butter.
• • Use gloves or a cloth when working with the high‑temperature oven.
• • Never leave the egg whites unattended while whipping; they can collapse.
• • Handle gelatin with clean hands and avoid contact with the eyes.