Cinnamon Stars without Sugar
The cinnamon stars from Spoonsparrow taste almost as good as the original while saving a lot of calories.
Ingredients
- 4 egg whites
- 1 pinch salt
- 300 g powdered sugar from birch sugar
- 2 tbsp lemon juice
- 2 tsp ground cinnamon
- 350 g ground almonds (unpeeled)
- ground almonds (for working)
Instructions
-
1.
Beat the egg whites with salt until stiff. Gradually add the sugar and continue beating until a smooth meringue forms. Fold in the lemon juice to make it glossy and stiff. Set aside 3-4 tbsp of the mixture for glazing.
-
2.
Add the cinnamon‑mixed almonds into the remaining meringue and fold until a supple dough forms.
-
3.
Sprinkle ground almonds on a work surface to ease rolling. Roll the dough out thinly (6–8 mm). Cut out star shapes and place them on parchment paper. Brush the stars with the reserved glaze.
-
4.
Let the cut stars dry at room temperature overnight for best texture.
-
5.
Preheat the oven to 120 °C (both top and bottom heat).
-
6.
Bake the dried stars on the lower rack for about 25 minutes, longer than usual baking time, so the glaze stays snow‑white. Let them cool on the tray.
