Chewy and airy, like a less-fussy macaron that tastes like Christmas
Literally translating to cinnamon star, this is a great roll and cutout gluten free cookie. And the topping gets baked right on, so there isn't a separate decorating step.
3 egg whites (105g)
1/8 tsp cream of tartar
1/4 tsp salt
220g powdered sugar
330g almond flour
2 1/2 tsp cinnamon
1/2 tsp cloves
Make the dough
Make a meringue by whisking the 3 egg whites, 1/8 tsp cream of tartar, and 1/4 tsp salt in a stand mixer. When the eggs look frothy, gradually add in the 220g powdered sugar. Whisk to medium-stiff peaks.
Remove 2/3 cup of the meringue, about 85g. Set aside for decoration. (Put it in a squeeze bottle if you have one.)
By hand with a spatula, mix in 330g almond flour, 2 1/2 tsp cinnamon, and 1/2 tsp cloves. It should feel sticky to the touch but hold together.
Rest 45 minutes uncovered in fridge.
Assemble and bake
Roll out the dough between two pieces of parchment to ⅜” thick. Lift and release the parchment paper periodically to avoid wrinkles from the paper, and to see if the dough is sticking. If the dough is sticking a lot, it is too wet. Add powdered sugar and/or almond flour until the dough is easier to work with.
Cut out cookies with a star shaped cookie cutter and arrange on parchment lined cookie sheet. If the cookie cutter gets sticky, dip it in powdered sugar between cuts.
Re-roll and cut the scraps.
Using a small spoon, toothpick, or squeeze bottle, spread the reserved meringue on top the cookies.
Bake for 20-30 minutes at 300°, or until you barely see a hint of brown in the white meringue. The bottom of the cookies should feel dry.
Great Christmas cookie with all the spices. Gluten free without compromise. It's got that chewy and airy quality similar to a macaron, but it's so much less technical — no need for piping bags or gently folding meringue. This isn't a super common cookie texture, so I think it's good to keep around!
Love that the topping is added before the cookies go in the oven, so once they're done, they're done.
Used extra meringue to pipe a border onto the cooled cookies and dipped in sparkling sugar. (The sugar will stick only to the wet meringue and will dry hard overnight.)
Baking times and temperatures vary greatly. You're sort of drying them out rather than baking, so perhaps it just isn't too critical?