Zimtsterne (Cinnamon stars)

Name: Zimtsterne (Cinnamon stars)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 2 larges egg whites; 1 teaspoon lemon juice, plus zest 1 lemon; 200 grams icing sugar, plus extra for dusting; 250 grams ground almond; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger

You can never have too many hor d'oeuvre recipes, so give Zimtsterne (Cinnamon stars) a try. This recipe serves 30. One serving contains 75 calories, 2g of protein, and 4g of fat. If you have ground almond, lemon zest, icing sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet.

Instructions

Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment.

Equipment you will use

Baking Pan

Oven

Place the egg whites in a large bowl and use an electric mixer to whisk until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the lemon juice and whisk again until they hold soft peaks.

Ingredients you will need

Lemon Juice

Equipment you will use

Whisk

Slowly mix in the icing sugar and continue whisking until the mixture is stiff.

Ingredients you will need

Powdered Sugar

Equipment you will use

Whisk

Remove about a quarter of the meringue mixture and set aside to use for the topping.

Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough.

Ingredients you will need

Lemon Zest

Cinnamon

Almonds

Ginger

Dough

Equipment you will use

Bowl

To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too.

Ingredients you will need

Powdered Sugar

Dough

Sugar

Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible.

Ingredients you will need

Dough

Roll

Place them on your prepared baking tray.

Equipment you will use

Baking Pan

Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top you may need to add a few drops of water to make the meringue a little easier to spread.

Ingredients you will need

Spread

Water

Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks.

Equipment you will use

Oven