ALL THINGS NICE

Peggy Porschen reimagines the classic Christmas treat with a fancy pearlescent meringue topping

- Peggy Porschen

HOW TO MAKE CINNAMON STAR COOKIES

INGREDIENTS

For the cinnamon dough

3 egg whites

225g (8 oz) icing sugar, sifted (plus extra for dusting)

150g (542 oz) ground almonds

225g (8 oz) ground hazelnuts

1/2 tbsp ground cinnamon

Salt

Zest of 2 oranges

290g (1074 oz) marzipan, diced into small pieces

For the meringue topping

6 egg whites

450g (1534 oz) icing sugar, sifted

Pink and blue food colouring pastes

Pearl edible lustre spray

EQUIPMENT

Stepped palette knife Foldable cinnamon star cutter Electric mixer or whisk

MAKES 60 COOKIES

It's time to get back on the festive baking traditions, and this recipe is an amazing one to make for friends. It's a nice easy dough you can get the kids involved in decorating. Peggy recommends getting a specialist cinnamon star cutter which opens up to release the cookie. You can find them online or opt for a regular cutter.

01 To make the dough, place the egg whites into the mixing bowl of an electric mixer fitted with a whisk attachment and whisk to a soft peak consistency. While whisking on a medium speed, gradually add the icing sugar and keep going until it looks stiff and glossy.

02 Mix together the ground almonds, ground hazelnuts, cinnamon, salt and orange zest in a bowl. Add this mixture into the meringue and combine everything on a low speed using a paddle attachment.