Christmas Cupcakes

For the Christmas cakes, beat egg whites with vanilla sugar and sugar until very stiff. Mix almonds with flour and fold in carefully. Fill the mixture into a piping bag with a small nozzle and pipe spirals (4 cm in diameter) onto a baking tray lined with baking paper.

Bake in the preheated oven at 200 °C for approx. 15 minutes – leave the oven ajar during the baking process.

For the cream, bring the whipped cream and egg yolks to the boil while stirring and remove from the heat. Cut the chocolate into small pieces and stir in. Stir until the chocolate is completely dissolved. Allow to cool to a creamy consistency – stir several times. Transfer to a mixing bowl, add the brandy and whisk until fluffy.

Pour the cream into a piping bag fitted with a star nozzle and pipe 2/3 of the cream onto the cooled cookies. Use the remaining cream to pipe small dots onto the cookies.

Roll out the green marzipan thinly on a work surface sprinkled with powdered sugar and cut out small leaves. Decorate the Christmas cakes with the marzipan leaves and sugar pearls and sprinkle lightly with powdered sugar.

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