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Recipe of: © Monsieur Cuisine

Cinnamon balls with hazelnuts

MC plus
40 balls
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 22.09.2016


  • 300 g hazelnuts
  • 3 egg whites
  • 250 g + 2 tbsp icing sugar
  • 2 tsp vanilla sugar
  • 1 tsp cinnamon
  • approx. 40 whole hazelnuts, to decorate


Per ball:

  • calorific value
    289 kj / 69 kcal
  • protein: 1 g
  • carbohydrates: 8 g
  • fat: 5 g
Preparation time
30 min.
  1. Place the hazelnuts in the blender jug and process for 12 seconds/speed setting 8. Transfer to a bowl, set aside, then thoroughly clean the blender jug. Place the egg whites in the blender jug with the mixer attachment, then whisk until stiff for 3 minutes 30 seconds/speed setting 4. Then set the processor to 1 minute 30 seconds/speed setting 4 and trickle in the icing sugar and vanilla sugar through the filler opening in the lid. Use the spatula to push the mixture of egg whites and sugar off the sides and back down into the container, then mix for another 15 seconds/speed setting 4. Set aside 6 tablespoons of the stiff egg whites. Add the cinnamon and hazelnuts to the blender jug and mix using the knead button.
  2. Pre-heat the oven to 130 °C. Line two baking trays with baking paper. Use the spatula to transfer the mixture to a bowl. Fill another bowl with lukewarm water, then moisten your hands and shape the mixture into walnut-sized balls. Arrange the cinnamon balls on the baking trays and press the end of a wooden spoon handle (also dipped in water) into the top of each one to make a small hollow in the centre.
  3. Add 2 more tablespoons of icing sugar to the reserved mixture of egg and icing sugar, blending with a spoon until smooth. Transfer the mixture to a piping bag, then pipe a rosette into the hollow of each cinnamon ball and top with a whole hazelnut.
  4. Bake the balls for 30 minutes. Place on a wire rack to cool.


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