The Christmas season in Munich is underway and could hardly be more beautiful – except perhaps for the winter weather. Even if there’s no snow, that doesn’t mean there’s nothing going on in our city. In addition to all the activities in the fresh air, we can also make ourselves comfortable indoors. Because the best warmth naturally comes from our oven. Because winter is the best time of year to bake cookies! These can be more unusual recipes such as pasteis de nata or classic Christmas cookies such as gingerbread. If you prefer something healthier, you should try vegan recipes. Our favorite: cinnamon stars! With just six different ingredients, you’ll have them in your hands in no time at all.
The secret behind vegan cinnamon stars is aquafaba. This is the name given to the thick cooking water of pulses, usually chickpeas, but also other beans. The name is made up of the Latin words aqua (water) and faba (bean). It is the perfect alternative to egg white, as aquafaba has amazing properties due to the many proteins and starches from the pulses dissolved in it. For example, it binds liquids and dry ingredients and can be whipped until stiff like egg whites. Perfect for vegan baking.
Ingredients for 30 – 40 cinnamon stars
For the dough
- 250 g ground almonds
- 150 g powdered sugar
- 2 tsp cinnamon
- 1 pinch of salt
- 50 ml aquafaba
- 1 teaspoon lemon juice
For the vegan icing
- 50 ml aquafaba (liquid from a jar or can of chickpeas)
- 150 – 180 g powdered sugar
Preparation
1. making the aquafaba egg whites
We start with the most challenging phase of the preparation: making the vegan egg whites. First, measure out the 50 ml of aquafaba for the icing and pour it into a thoroughly degreased mixing bowl together with the lemon juice. Now beat the mixture with a hand mixer or food processor on the highest setting for at least five to eight minutes. The aim is to obtain a very firm aquafaba foam.
Then gradually incorporate the powdered sugar, a spoonful at a time, stirring constantly, until a compact and shiny icing resembling meringue is formed. An important step: two to three tablespoons of this finished mixture must be removed and stored temporarily for a later step to bind the dough.
2. prepare the dough
Let’s now turn our attention to the dough base. First, briefly whisk the remaining 50 ml aquafaba with a pinch of salt and a teaspoon of lemon juice in a separate container. At the same time, mix the ground almonds, 150 grams of powdered sugar and the cinnamon powder thoroughly in a large bowl. Then add the slightly foamy aquafaba mixture to the dry ingredients and mix together.
Now comes the crucial binding step: add the previously set aside meringue icing (the two to three tablespoons from the first step) to the batter. Knead the entire mixture thoroughly until a uniform block of dough is formed. The consistency should feel moist, but not sticky. Finally, wrap the finished dough in cling film and leave to harden in the fridge for at least two hours – ideally overnight.
3. cutting out and baking
First, preheat the oven to 150°C (top/bottom heat) and prepare a baking tray with baking paper. Now take the chilled dough. Roll it out to a thickness of around 5 to 7 millimetres and then cut out your cookies using a star cutter.
Carefully place the cut-out stars on the prepared tray. Coat these stars evenly with the leftover aquafaba icing (the rest from the first step). Make sure you leave the outer edge free, as the icing will run slightly when heated.
Then place the cinnamon stars in the preheated oven and bake for around 10 to 15 minutes. The optimum time is when the icing has retained its white color and the edges of the cookies have set slightly. Once they are ready, leave them to cool completely – and then you can enjoy your vegan cinnamon stars!