German Cinnamon Stars
Ingredients
- 250 gGround blanched almonds (ground)
- 200 gIcing sugar
- 2 pcEgg white (separated from the yolks)
- 5 gCinnamon ground (ground)
- 1 pinchSalt
Method
A thin white meringue glaze gives a slight crack beneath the bite, over a pale star with a tender centre. Ground almonds make the crumb dense and faintly grainy, with warm cinnamon in the finish.
- 1
Heat the oven to 150°C. Line a baking tray with parchment and set it within reach.
- 2
Whisk the egg whites with the salt until foamy. Add the icing sugar gradually, whisking until the meringue is firm, smooth and glossy. Set aside about 3 tablespoons for the glaze.
- 3
Combine the ground almonds and cinnamon. Fold them into the remaining meringue with a spatula, lifting the mixture until it forms a thick dough that holds its shape.
- 4
Roll the dough to about 1 cm thick between two sheets of parchment. Cut out stars and place them on the tray. Spread a thin layer of the reserved meringue over each one.
- 5
Bake for 12 to 15 minutes. The stars should stay pale, with a set meringue coating and a centre that is still slightly soft. Leave them to cool on the tray before moving them.
Frequently asked questions
How do you get this dish right?
- Use a completely clean, dry bowl for the egg whites; even a trace of fat can keep the meringue from holding.
- Once the almonds are added, handle the dough only as much as needed. It should be thick and pliable, not sticky.
- Keep the stars pale. Too much colour dries the centres and hardens the glaze.
How long does this dish keep?
Keep for up to 2 weeks in an airtight tin at room temperature. Separate layers with parchment to protect the glaze.
