John Myers
Cookies: Cinnamon Shooter
The perfect cookies: cinnamon shooter recipe with a picture and simple step-by-step instructions.
- 2 piece Egg whites Gr. M.
- 1 pinch Salt
- 150 g Powdered sugar
- 200 g Ground almonds
- 1 teaspoon Ground cinnamon
- I love cinnamon stars, but the worst thing for me is cutting out the cookies. That’s why I was overjoyed when I found a recipe yesterday in which the dough was shaped into balls.
- Beat the egg white with a pinch of salt to form very stiff snow and slowly pour in the powdered sugar. Keep mixing until the mixture is tough and shiny. Remove approx. 50 g of it and set aside.
- Now add the cinnamon and the ground almonds to the remaining egg whites and stir well. If the dough is still too wet and it is not possible to form balls, then add some ground almonds.
- Form cherry-sized balls with damp hands and place them on a baking sheet lined with foil or paper. Use the handle of a wooden spoon to make hollows in the balls.
- If the wooden stick sticks to the dough, dip the stick in flour.
- Preheat the pipe to 100 degrees circulating air.
- Using a disposable syringe or a cake nozzle, inject the remaining egg whites into the recesses of the balls.
- The cookies are then dried at 80 degrees for about 50 – 60 minutes on the bottom rail more than baked.
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