CakeChristmas
CakeChristmas
Thick stars of cinnamon biscuit with white icing, topped with small flat stars of white chocolate. One of the lids is placed next to it and reveals a red touch of jam in the center of the intact cookie.
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Sets to reveal / Cookies & cupcakes

White Stars with Hidden Red Centres

A recipe by CakeChristmas / Updated on 30 October 2026.

A fine star of white chocolate hides a small touch of red jam on each cookie.

24 stars Cinnamon with white chocolate lid / Meringue and ground almonds, mild oven drying

12Indicative portions
40 minPreparation
28 minBaking
1 hour 50 minutesRest & Cooling
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Dessert in this mood

The chocolate stars rest on the iced biscuits and cover a small central trim; a removed star shows the jam.

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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. Cut 24 stars by 5 cm.
  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: the stars firm up as they cool.
  6. Melt the white chocolate gently. On baking paper, draw twenty-four small stars of 4.5 cm, with about 3 g of chocolate each; reserve the rest for a few drops to serve separately. Allow to take 45 minutes in a cool room.
  7. In the center of the cold biscuits, place about 3 g of jam, without spreading it to the ends. Cover with a chocolate star by centering it; do not crush the jam.
  8. Refrigerate for 20 minutes. At the service, gently remove a chocolate star with a spatula and place it next to it to show the red center; the frozen cookie remains whole.

Preserve and Serve

48 hours in the refrigerator once filled; take out 10 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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