Cinnamon stars (Zimtsterne)

Beat the egg whites with the salt until stiff, gradually add the powdered sugar and keep beating until the meringue is glossy. Stir in the drops and set aside four tablespoons for the glaze. Knead the almonds and cinnamon into the rest of the meringue.

Roll the dough out just under 1 cm thick between two sheets of parchment paper, cut out stars and place them on a baking sheet. Brush with the glaze and bake at 150 °C with top and bottom heat for about 10 minutes; the glaze should stay white. DYNASTY 2014 adds roasted almonds, nougat and vanilla.