Christmas Cinnamon Meringue Star Cookies

Give them as gifts, or eat them yourself!

If you’re partial to some festive baking (or you’re just a fan of homemade cookies) you’ll love this deliciously Christmassy cookie recipe. Pairing warming cinnamon with sweet meringue, they’re a tasty treat that can go straight to the top of the nice list – yum!

Makes: 50-60 stars, 5cm wide


  • 2 Yallamundi Pasture-Raised egg whites
  • 180g pure icing sugar, plus extra for dusting
  • 4 teaspoons ground cinnamon
  • 300g almond flour
  • 1 Yallamundi Pasture-Raised egg white
  • 100g pure icing sugar
  • Granulated sugar, sprinkles or freeze-dried fruit for decoration


  1. Preheat the oven to 180°C and line 2 baking sheets with baking paper.

  2. Whisk two egg whites in a medium-sized bowl with an electric mixer until they form stiff peaks. While continuing to whisk, sprinkle in the icing sugar, one tablespoon at a time until fully incorporated.

  3. Whisk in the ground cinnamon, then completely fold in the almond flour to form a sticky dough.

  4. Dust your work surface with a generous helping of icing sugar, then roll out the dough until it’s 5mm thick. Dust a star-shaped cookie cutter with a little icing sugar and cut out as many stars as you can from the dough.

  5. Gently transfer each star to the lined baking sheets, leaving some room between each star. Once each baking sheet is full, bake the cookies in the oven for 10 minutes before rotating the baking sheets; bake for another five minutes or until the cookies are golden at the tips. Allow the cookies to cool on the baking sheet for five minutes before transferring to a rack to cool completely.

  6. Repeat with the remaining dough, gathering together the dough scraps and re-rolling to cut more cookies.

  7. Once the cookies are cool, make the icing by whisking the remaining egg white until it forms stiff peaks. Whisk in the icing sugar until it forms a glossy icing. Carefully use a teaspoon to cover each cookie, and sprinkle with your desired decorations.

  8. Allow the icing on the cookies to set for several hours or overnight until completely hard to the touch, before storing in an airtight container for up to four weeks.