High-protein Zimtsterne (cinnamon stars) with almond flour and meringue glaze

High-protein Zimtsterne made from defatted almond flour, ground almonds and whisked egg whites with coconut sugar. Desserts without grain flour or butter, 21 g protein per serving (6 stars).

At a glance

• Serves 6
• Prep time: 45 min
• Cooking time: 20 min
• Total time: 65 min
• Calories: 259 kcal per serving
• Protein: 21 g
• Fat: 11 g
• Carbs: 16 g

Ingredients

• 3 egg whites
• 80g coconut sugar
• 170g defatted almond flour
• 80g ground almonds
• 30g whey protein powder
• 2 tsp cinnamon
• 1 tsp lemon juice
• 1 pinch of salt

Method

You’ll need: oven · baking tray · blender · cookie cutters

1. Grind the coconut sugar finely in a blender. Whisk the egg whites with the salt and lemon juice until stiff and beat in the coconut sugar a spoonful at a time until the mixture is glossy.
2. Set aside a third of the whisked egg whites for the glaze, cover and chill.
3. Mix the almond flour, ground almonds, protein powder and cinnamon, fold them into the remaining egg whites and knead everything into a dough you can shape. If it is too sticky, chill it for 20 minutes.
4. Preheat the oven to 150 °C (130 °C fan). Roll out the dough between two sheets of baking paper just under 1 cm thick, cut out 36 stars and place them on two baking trays lined with baking paper.
5. Spread the glaze on the stars with a teaspoon and bake them one tray at a time at 150 °C for 9 to 10 minutes each, until the glaze has set.
6. Leave the cinnamon stars to cool on the tray before you lift them off.

Good to know

Zimtsterne already contain a fair amount of protein, because they are made almost entirely of almonds and whisked egg whites. With almond flour and a little protein powder you get over 20 g protein per serving. The coconut sugar turns the glaze light brown instead of white.

Swaps

Protein powder → 30 g more almond flour (less protein). Ground almonds → ground hazelnuts. Coconut sugar → maple sugar. Lemon juice → a few drops of vinegar.

Cooking tips

Use a plain whey protein without sweeteners, otherwise the dough tastes artificial. Dip the cutter in cold water now and then so the dough doesn't stick.

Storage

Keeps for 2 weeks in a cookie tin; a slice of apple in the tin keeps them moist.

Allergens

Contains almonds, egg and milk (protein powder); no gluten-containing grains.