How to Make Zimtsterne - Cinnamon Stars Cookies | Hilah Cooking

By Hilah Cooking · 90 min

Ingredients

Instructions

1. Beat the egg whites on high speed until foamy, then add the lemon juice. Keep beating until medium-stiff peaks form.
2. With the mixer running, gradually add the sugar and cinnamon and beat until glossy, stiff peaks form.
3. Set aside about ½ cup of the meringue in a small bowl for glazing. Keep it uncovered if baking the same day; otherwise cover tightly and refrigerate.
4. Add the almond meal and the lemon zest to the rest of the meringue and mix to a soft dough. Refrigerate the dough for 1 hour (or up to a few days).
5. Preheat the oven to 275 F (135 C).
6. Generously sprinkle powdered sugar on a sheet of parchment, put the dough on it, sprinkle with more sugar and cover with a second sheet. Pat out to about ⅓ inch (about 8 mm) thick and cut out stars. Remove the excess dough around them and lift the paper onto a baking sheet.
7. Transfer the stars to greased cookie sheets, glaze with the reserved meringue, and top with slivered almonds if desired.
8. Bake for about 25–30 minutes, until the meringue top is set but still white.
9. Let cool completely on the baking sheets, then store in airtight tins.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

EggLemonAlmond