For the Nikolaus Bischofsmützen, simmer the raspberry juice or another red juice, reduce to about 35 ml and let cool.
Beat the egg whites until stiff, gradually beat in the powdered sugar. Fold in the cornstarch. Put 4 tablespoons of the mixture on the side and mix the rest with the reduced juice.
Fill a piping bag with a hole nozzle and pipe small bushels onto a baking tray lined with baking paper. Using a teaspoon, place a small dab of the white mixture on top of the pink mixture.
Let the Santa Claus bishop hats dry in the preheated oven at 100 °C for about 2 hours. After some time, keep the oven door open a little.
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