Cinnamon Stars with Cherries

Ingredients

• 4 egg whites
• 2 tbsp lemon juice
• 300 g sugar
• 2 tsp ground cinnamon
• 1 tsp gingerbread spice
• 350 g ground almonds (unshelled)
• flour (for working)
• 20 maraschino cherries

Instructions

1. 1.

   Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar and beat until a smooth meringue forms. Add lemon juice and beat to glossy stiffness. Set aside 3-4 tbsp for glaze.

2. 2.

   Fold the remaining meringue with ground almonds mixed with cinnamon and optional gingerbread spice into a smooth dough.

3. 3.

   Dust a work surface with flour or ground nuts, roll the dough thin (6‑8 mm), place on parchment paper. Decorate the stars with the reserved glaze.

4. 4.

   Let them dry at room temperature overnight if desired. Preheat oven to 120 °C (top and bottom heat). Bake the dried stars for about 25 minutes longer than usual so the glaze stays snow‑white. Cool on the sheet, then transfer to a wire rack. Place a half cherry in each star before serving.