Classical Cinnamon Stars with Icing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 58 mg | (1 %) | ||
| Calcium | 7 mg | (1 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 egg whites
- 1 pinch salt
- 300 grams sugar
- 2 Tbsps lemon juice
- 2 tsps Ground cinnamon
- 1 tsp Gingerbread spice
- 350 grams ground almonds (unpeeled)
- Pastry flour (or ground nuts, for the work surface)
Preparation steps
Beat egg whites with a pinch of salt until stiff. Gradually sprinkle in sugar and beat until a smooth meringue has formed then add lemon juice and continue to beat until glossy and stiff. For the glaze, remove 3-4 tablespoons of meringue and refrigerate.
Among remaining meringue, add cinnamon and season to taste with gingerbread spice and ground almonds. Mix to a smooth dough.
For easy rolling sprinkle some flour or ground nuts on a work surface. Roll out dough 6-8 mm (approximately 1/4 inch) thin and cut out stars. Place on a baking sheet lined with parchment paper. Brush with retained glaze.
Then leave to dry overnight at room temperature.
Preheat oven to 120°C (approximately 250°F).
Place the dried stars in the oven to bake, so that the glaze remains snow-white for about 25 minutes. Allow to cool on the baking sheet and then serve.
