Beat egg whites with lemon juice. Pour sugar little by little while whisking and end using the maximum capacity of your mixer.

Reserve 100 gr. for the icing.

Add nuts powder, almond powder, cinnamon and kirsch.

Mix until you get an homogeneous paste.

Roll out in between two sheets of greaseproof paper (thickness 1cm).

Make your stars using a cookie cutter. Form a ball with the left over and repeat the operation until there is no more.

Cover your cookies with the icing.

Leave to rest at room temperature for 12 hours.

Preheat oven to 160°C. Bake for 8 minutes. The cookies must stay white.

You can store in a metalic box.