CakeChristmas
CakeChristmas
Three stars cinnamon thick and flat with short points, large round hole in the center, half of the top light pink and half soft yellow, brown edge almond visible, no center reported.
Suggestion for presentation

Pop & Colored / Cookies & cupcakes

Cinnamon stars with two-tone open centers

A recipe by CakeChristmas / Updated on 30 October 2026.

The thick stars are pierced by a central circle before cooking; their two halves wear a yellow and pink meringue, while the holes remain open.

24 stars of 6 cm, central hole 2 cm / Meringue and ground almonds, gentle drying in the oven

12Indicative portions
40 minPreparation
28 minBaking
1 h 15Rest & Cooling
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Dessert in this mood

The thick stars are pierced by a central circle before cooking; their two halves wear a yellow and pink meringue, while the holes remain open.

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Original quantity: 12 servings.

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Preparation

  1. Stir the whites with the 160 g of icing sugar. Reserve 60 g of meringue in two bowls of 30 g; color one in pink and the other in yellow with food dyes.
  2. Add almond, cinnamon and lemon to the rest, refrigerate for 45 minutes. Spread on 6 mm between powdered papers. Cut out twenty-four 6 cm stars; drill each center with the 2 cm round. Gather the offcuts once, cook the last centers apart.
  3. Spread about 1 g of pink meringue on one half of each star and 1 g of yellow on the other, without plugging the holes. Keep the tips short and thick.
  4. Cook the two baking tray separately at 150 °C, 12 to 14 minutes each. Cool on plate for 30 minutes before moving.

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.

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