Cinnamon Balls for Passover (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 egg whites, at room temperature
02 -
125g caster sugar
03 -
225g ground almonds
04 -
1 level tbsp cinnamon
05 -
Icing sugar, for dusting
# Instructions:
01 -
Line a baking tray with greaseproof paper and heat the oven to 160°C (Gas Mark 3).
02 -
Use a hand-held electric whisk to beat the egg whites until stiff peaks form. Ensure the peaks remain upright when the whisk is lifted.
03 -
Gently fold in the caster sugar, ground almonds, and cinnamon using a spatula or metal spoon to retain the fluffiness of the egg whites. Avoid using a wooden spoon.
04 -
Wet your hands slightly to prevent sticking. Shape the mixture into approximately 20 balls and arrange them on the prepared baking tray, ensuring enough spacing as they slightly expand during baking.
05 -
Bake in the preheated oven for 18 minutes.
06 -
Remove from the oven and roll the warm cinnamon balls in icing sugar until fully coated. Allow them to cool completely. An optional second coating of icing sugar can be added if desired.
# Notes:
01 -
For best results, ensure the egg whites are at room temperature before whisking. Wetting your hands while shaping the balls is crucial to prevent sticking.