Mulled Wine Talers and Egg Yolk Macaroons

Mulled Wine Talers:

Cream butter and sugar until thick. Season with the scraped vanilla and salt. Add the egg yolks until smooth. Add the flour through a sieve and knead into a smooth shortcrust pastry. Press the dough flat and chill in the refrigerator for at least 2 hours, wrapped in plastic wrap.

Line a baking tray with parchment paper. Preheat the oven to 200 °C.

Roll out the dough thinly, cut out the dough into small pieces (approx. 3.5 cm ø) and place them on the baking tray. Bake in the oven for 6 to 8 minutes.

Preheat the broiler or the top heat of the oven to 230 degrees.

For the edge, prepare the marzipan paste with the powdered sugar and the egg yolks until smooth. Fill the mixture into a piping bag with a star-shaped nozzle (no. 3). Use it to pipe a ring around the outermost edge of the baked dough. Briefly place under the broiler until the pastry is golden brown.

For the jelly, soak the gelatine in cold water. Mix currant jelly and mulled wine in a saucepan until smooth and boil well for 3 to 5 min. Squeeze out the soaked gelatine and stir into the hot jelly mixture. When the gelatine has dissolved, spoon the jelly mixture into the center of the dough. Set the pastry aside to cool.

Egg yolk macaroons:

Cover baking sheet with parchment paper. Preheat oven to 230 °C.

Mix the marzipan paste with the powdered sugar. Mix with the egg yolks until smooth. Place the mixture in a piping bag fitted with a star-shaped nozzle and pipe bear-shaped paws, rosettes, etc.

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