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