Sweet Sunday: Aquafaba Cinnamon Stars

One of my favorite holiday season cookies is the cinnamon star – pillowy light deliciousness with a gently cracking glaze that infuses your senses with cinnamon.
Now, the major ingredients in the traditional version are meringue from egg whites and almond meal, both of which we can’t use in our home. So here’s my take on this treat: aquafaba and buckwheat.

When thinking about replacing the almonds with a nut-allergy safe grain, I immediately thought of buckwheat. We like buckwheat a lot – Ilian has it for breakfast virtually every day – as it’s a naturally gluten-free grain with a nut-free nutty taste. Win-win 🙂
We had a great baking experience, with lots of dough-tasting (yay for no raw eggs!), cookie cutting with our new shapes, and of course holiday songs in the background that Ilian knows well enough to sing along to.
Happy Holiday preparations my friends!

Aquafaba Cinnamon Stars

  • Servings: about 15 stars
  • Difficulty: intermediate
  • Print

Ingredients

  • 4 TBsp aquafaba
  • 1 3/4 cups confectioners sugar
  • 1/4 tsp cream of tartar
  • 1 cup buckwheat flour
  • 1/2 TBsp cinnamon

Directions

  1. With your stand or hand mixer on high, whip the aquafaba for about 3 minutes, until medium-stiff peaks form.
  2. Mix the cream of tartar into the confectioners sugar until very well combined.
  3. Add confectioners sugar into the aquafaba, about 1/2 cup at a time, whipping 1 minute between additions and 5 minutes after the last addition. The resulting meringue should be a softer version of the meringue base, i.e. not quite as stiff.
  4. Set aside 1/4 cup of meringue for decorating the stars later on.
  5. Mix cinnamon into the buckwheat flour.
  6. Add buckwheat flour to the meringue, about 1/3 cup at a time, gently folding the flour in with a rubber spatula. The meringue may at some point not willingly take in more flour and I regularly have some flour and crumbs left on the bottom of the bowl. Stop trying to add flour at that point. The dough will feel almost dry to the touch.
  7. Roll out the dough between two sheets of parchment paper until 1/2 inch thick. Chill for one hour.
  8. Using your cookie cutter of choice, cut out cookies and place on cookie sheet lined with parchment paper. [Remove the cookies very gently from the cutters as the dough is crumbly.]
  9. Bake at 180F for 10 minutes.
  10. Remove from oven, glaze with the meringue you set aside, return to oven, bake another 15 to 20 minutes, until glaze is well-set and cookies are only a little moist in the center. [Testing is best done by eating one ;)] Enjoy!

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