CakeChristmas
CakeChristmas
Cinnamon stars become small exclamation bubbles with six irregular points. The white top has three short strokes of chocolate, like a drawn sparkle. The photo shows part of the portions.
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Manga & Chibi / Cookies & cupcakes

Manga Cinnamon Shards

A recipe by CakeChristmas / Updated on 30 October 2026.

Cinnamon stars become small exclamation bubbles with six irregular points. The white top has three short strokes of chocolate, like a drawn sparkle.

Twenty-four flat biscuits with six ends, about 5 cm / Meringue and ground almonds, mild oven drying

12Indicative portions
45 minPreparation
14 minBaking
1 h 05Rest & Cooling
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Dessert in this mood

Cinnamon stars become small exclamation bubbles with six irregular points. The white top has three short strokes of chocolate, like a drawn sparkle. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Whisk the whites into foam and gradually add the 160 g of icing sugar; get a firm meringue. Reserve 3 tablespoons for the tops.
  2. Add almonds, cinnamon and lemon to the rest. Refrigerate this sticky paste for 45 minutes.
  3. Heat the oven to 150 °C. Spread the dough over 8 mm between two lightly powdered papers of icing sugar. With a small size of 5 cm and a knife, cut out twenty-four pieces with six short and slightly uneven ends. Avoid very fine spikes that would break.
  4. Place on a chemised plate and spread a thin layer of reserved meringue on each star. Cook for 12 to 14 minutes at the bottom of the oven, icing still white.
  5. Let cool completely on the plate. Melt the dark chocolate, then draw three short strokes on one edge of each white sheen. Use about half of the chocolate and keep the surplus; the lines should not cover the icing. Allow to freeze for 20 minutes.

Preserve and Serve

5 days in hermetic box in the cool and dry.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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