CakeChristmas
CakeChristmas
Three stars thick double cinnamon, fine white filling visible between the biscuits, matt meringue white top and visible brown almond edges.
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Snow & Ice / Cookies & cupcakes

Double Snowflake Cinnamon Stars

A recipe by CakeChristmas / Updated on 30 October 2026.

Twelve star sandwiches combine two almond-cannelle biscuits and a fine white ganache; the meringue top keeps short and solid edges.

12 stars double 5 cm / Meringue and ground almonds, mild oven drying

12Indicative portions
30 minPreparation
14 minBaking
2 hRest & Cooling
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Twelve star sandwiches combine two almond-cannelle biscuits and a fine white ganache; the meringue top keeps short and solid edges.

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Original quantity: 12 servings.

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Preparation

  1. Whisk the whites and then the 160 g of icing sugar in a firm meringue; reserve 50 g for the twelve on top. Add almond, cinnamon and lemon to the rest and refrigerate for 45 minutes.
  2. Spread on 6 to 7 mm between powdered papers. Cut 24 stars by 5 cm, re-spread the offcuts once. Only twelve stars with reserved meringue.
  3. Cook for 12 to 14 minutes at 150°C at the bottom of the oven; let cool on the baking sheet.
  4. Heat the 25 ml of cream, pour over the chopped white chocolate, mix and cool for 45 minutes until spreadable. Spread about 10 g on the twelve naked stars, place the white tops and let it take 30 minutes in the cool.

Preserve and Serve

3 days in closed box refrigerator; take out 15 minutes before tasting.

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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