ReceptnaptárZimtsterne (cinnamon stars with a meringue glaze)
Zimtsterne are one of the most beautiful cookies of the German Advent: cinnamon almond stars with a white meringue glaze. Flourless, soft and chewy, with an intense cinnamon flavor. An indispensable piece of German Christmas baking.
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Method
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- Beat the egg whites until stiff and gradually add the powdered sugar, then the lemon juice.
- Set aside 4 tablespoons of the meringue for the glaze.
- Fold the almonds and cinnamon into the rest of the meringue; the dough should be soft but rollable.
- Roll out on a surface dusted with powdered sugar to 1 cm thick and cut out stars.
- Brush the stars with the reserved meringue.
- Bake in an oven preheated to 150°C for 12-15 minutes so the glaze stays white.
- Let cool and store in an airtight tin.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Beat the meringue to a very stiff consistency.
- Use powdered sugar instead of flour when rolling out.
- Bake at a low temperature so the glaze does not brown.
Frequently asked questions
What is the secret?
A stiff egg white meringue and an exact baking temperature.
How long do they keep?
2-3 weeks airtight, and they stay soft for a long time.
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