Cinnamon Stars

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            (makes about 20-24)
  • 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.