These will keep in a cake tin for 2 weeks.
- 3 egg whites
- 2 tbsp lemon juice
- 350g/12oz icing sugar
- 100g /4oz mixed peel, finely chopped
- 300g/10oz ground almonds plus extra for dusting
- 2 tsp ground cinnamon
Place the egg whites in a large bowl and whisk with the lemon juice until they form stiff peaks, gradually add the icing sugar and whisk until stiff and shiny. Place one third of the meringue in another bowl and set aside.
Stir the mixed peel and ground almonds into the large bowl of meringue, mixing to a stiff paste. Cover with cling film and chill if necessary until firm enough to roll out.
Dust the work surface with ground almonds then roll out the dough to about 1 cm thick. Using a star shape cutter, cut out stars, re rolling the dough as needed.
Spread the remaining meringue over the top of each star, using a small brush or palette knife. Allow to set for 1 hour to form a crust.
Pre-heat the oven to 180C,160C fan, gas 4. Bake the stars for about 10 mins until the bottom of the stars are just browned but the meringue should stay white.