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- 120g egg whites (4)
- 250g pure icing sugar, sifted
- 300g almond meal
- 1 ½ tbsp ground cinnamon
- 1 lemon zest
Mix together the almond meal, cinnamon and lemon zest. In a large bowl whip the egg whites. Add the icing sugar, then place the bowl over a double boiler and whip until thick and it holds its shape. Set 4 tablespoons of the meringue aside and fold the almond meal into the remaining meringue. Place on a lined tray and smooth over to about 5mm thick. Place the 4 tablespoons of meringue on top and smooth over evenly. Place into the freezer to firm. With a star cutter, cut out stars and place onto a lined tray and bake 160 15-20 mins.