The recipe/picture that I'm following calls for cutting out Christmas stars from marzipan and for the stars to be browned somewhat (does look nice).
Last time I did this, the stars deformed quite a lot and lost the sharpness of their points, as the marzipan melted and softened.
So, for something prone to melting like marzipan is it best to toast quickly / high heat or more gradually? Any ideas?
I'm just grilling them under heat.