Cinnamon Stars

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Another classic in my Christmas bakery that I don´t want to miss – Cinnamon stars. After a few disasters I now have a recipe that works out perfect. I hope you try this recipe for really fine cinnamon with a great meringue topping.

Ingredients:

3 egg whites

250 gr. confectioner´s sugar, sifted

1 tsp. liquid Vanilla (1 sachet vanilla sugar)

1 tsp. cinnamon, grounded

1 pinch cardamom, grounded

1 pinch cloves, grounded

400 gr. almonds, grounded

To roll the dough four sliced freezer bags

For the cut out a bit of confectioner´s sugar

After the dormant phase:

Two baking sheets lined with baking parchment

Oven at 130°C / 270°F (top bottom heat)

Direction:

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With your electric mixer make a real stiff beaten egg white. At low speed add bit by bit the sifted confectioner´s sugar.

Take 5 tablespoons of this meringue batter aside, covered in the fridge.

Add the other ingredients into the remaining meringue batter and work in with a spatula.

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Put one half of that batter on one sliced freezer bag, cover with a second one and roll out to a 0,5 cm / 0,2 inch pastry sheet. Do the same with the other half. Put the two pastry sheets together into the fridge for two hours.

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After the dormant phase you can cut out the stars with your rotary cutter. If needed put it into a bit of confectioner´s sugar or clean it with some water.

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Always leave the batter on the sliced freezer bags. That´s how you can easy work with the rest of the batter and roll it out again until it´s all used. Put the stars on your sheets.

On top of the stars now put some of the meringue batter with a tablespoon.

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Put the sheets into the oven for the first 15 minutes at 130°C / 270°F and for another 15 minutes at 100°C / 210 °F. So your meringue topping stays bright.

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I hope you enjoy this recipe and have fun in baking it.

Yours

Robby(licious)

8 thoughts on “Cinnamon Stars

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