Laser Cinnamon Stars

It's up to you.

13 detailed steps, from preparation to service.

1. Weigh whites and sugars separately

   Prepare a perfectly clean and dry bowl, a beater and a small bowl. Separate the whites and yolks from two eggs, putting each white in the small bowl before pouring it into the bowl; this makes it possible to remove a shell before mixing. Weigh 60 g of whites. Keep the 160 g of meringue icing sugar separate from the 20 g intended for display.

2. Mounting the whites gradually

   Whisk the 60 g of whites at low speed for 1 minute, then slightly increase until a fine white foam is obtained. Add the 160 g of icing sugar in three additions, whisking about 30 seconds between each addition. Continue until the meringue is shiny and forms a tip that holds at the end of the whisk; do not stop at the stage of a simply liquid and sparkling mixture.

3. Reserve the meringue of icing

   Take three tablespoons of meringue and put them in a small closed box in the refrigerator. This portion will only be used to cover the cookies: do not mix almonds or cinnamon. Scrape the whisks over the large bowl to recover the remaining meringue, then take a spatula for the rest; the beater is no longer useful.

4. Form the almond paste

   Pour 250 g of ground almonds and 6 g of cinnamon over the remaining meringue. Add the 10 ml of lemon juice, then mix with the spatula going from the bottom to the top and scraping the walls. You must get a dense and sticky paste, without dry powder areas; gather it into a disc and cover the bowl or wrap the paste in baking paper.

5. Let stand for 45 minutes in the refrigerator

   Place the dough in the refrigerator for 45 minutes to firm up. Prepare a baking sheet, a roll and a 5 cm star cookie cutter. At the exit of the cold, the dough must be able to be moved in a block with the spatula; if it still sticks strongly, work it between two sheets of paper rather than adding ground almonds.

6. Spread without losing the 8 mm thickness

   Preheat the oven to 150 °C in conventional oven setting (no fan). Take a little of the 20 g of display icing sugar and lightly sprinkle with two sheets of baking paper; place the dough between them and roll it down to 8 mm. Regularly rotates the paper to keep a uniform thickness. Keep the rest of the icing sugar to prevent the cookie cutter from sticking, without pouring it into the dough.

7. Cut 24 stars

   Remove the sheet from the top and push the cookie cutter vertically. Lift each star with a thin spatula and place it on the plate, leaving 2 cm between the cookies. Wipe the cookie cutter and lightly re-pour it if the dough hangs. Gather the offcuts to finish the 24 stars; shape any small surplus into cookie witness, to cook next and to remove if it colors faster.

8. Spread the reserved meringue

   Take the meringue box out of the refrigerator and gently stir it with a spoon, without whipping it again. Spread a thin layer over the 24 stars, from the center to the tips, with the back of a small spoon. The icing should cover the top without sinking to the sides. The 20 g of sugar left on the paper should not be added to this icing.

9. Cook and let firm

   Bake in the lower part of the oven for 12 to 14 minutes. The top should remain white and the base slightly taken; the sponge may still look supple when you take out the plate. Let it cool completely on it for 30-40 minutes, without trying to lift it hot. When a star takes off without deforming and its underside is cold, the decor can begin.

10. Prepare the spokes and straps

    Chop 40 g of dark chocolate and put them in a small, perfectly dry bowl. Set the bowl over a saucepan containing a little hot water, keeping the bowl clear of the water. Melt over a very low heat, stirring. Remove the bowl when the chocolate has almost melted and stir off the heat until smooth. Wipe the bottom of the bowl; no drop of water should fall into the chocolate. Cut the 15 g of candied orange peel into 24 small strips, or divide the pieces into 24 portions if their shape is irregular. Keep them ready next to the cold stars before starting the route.

11. Draw three large rays per star

    Pour the warm chocolate into a small baking paper cone or piping bag, fold up the top and cut an opening of 1 to 2 mm. Try the flow on a piece of paper before tracing on the cookies; press gently and regularly, keeping the tip just above the surface. On each cookie, leave the center and draw three thick lines towards three points, keeping the white icing visible between the lines. Stop pressing before lifting the cone to avoid a long chocolate thread. Does not cover the entire star; the design must remain simple and legible.

12. Set the orange key

    While the chocolate is still supple, place a short orange strip next to the central shelf and touch the chocolate so that it adheres. Use the 24 prepared portions, one on each star, without adding decor beyond. Let it take 20 to 30 minutes in a cool room. If a lanyard slips, simply put it back flat before the chocolate hardens.

13. Allow to be taken and served

    Support each star from below with a spatula before placing it on the dish. Arrange the biscuits diagonally, all lying down, without raising a star on its tip. They should remain mellow in the center and stand without bending; the black decor should be dry to the touch. Store them flat in a box and protect the layers with baking paper.