Beat the egg whites until stiff and then carefully fold in the sifted icing sugar. In a separate bowl reserve 4 heaped tablespoons of the egg white mixture. This will be used to brush the Zimtsterne at the end.
Gently add the ground almonds, cinnamon and Kirsch to the egg white mixture and combine well. Cover the dough and let it rest in the refrigerator for about an hour. It’s easier to work with when it’s chilled.
Sprinkle your work surface or cutting board with some normal sugar and roll out the dough to about 1cm thick. Cut out stars with a 6-point star shaped cookie cutter and place them on a baking sheet.
Take the reserved meringue you set aside. Stir until it’s smooth. Brush the cookies with the topping. Leave the cookies to dry overnight at room temperature.
Preheat the oven to 220 degrees C. Place the cookies in the oven and bake for 5 minutes. Check the time as the cookies should remain soft inside and the topping white!
Store the cookies in an air-tight container.
Note: Always beat your egg whites in a clean, grease-free bowl with grease-free utensils. Any sort of fat residue will prevent egg whites from becoming meringue. Remember to always cook with love!