What else screams the holiday season then baking, right? Growing up, I absolutely loved Christmas baking with my mom and sister and it’s something I hope to pass down to my little girl.
While planning my baking list I came across these little goodies on cannelle et vanille. They would be a perfect dessert to bring to a Christmas party or you can make these if you’re creating a White Christmas party of your own. Your guests would love them.
Images found here.
160 grams butter, at room temperature
125 grams powdered sugar
zest of 2 lemons
2 Tbs lemon juice
1 Tbs vanilla
260 grams flour
20 grams cornstach
1/2 tsp salt
Powdered sugar for rolling
Cream together butter, sugar, zest and vanilla. Add lemon juice and mix. Add the flour, cornstarch and salt to the butter mixture and mix until combined. Form the dough into a log that is about 2 inches in diameter. Wrap it in parchment and refrigerate it overnight.
Cut the log into 1/2 inch disks and bake at 350F for about 12 minutes. Let the cookies cool slightly and roll in powdered sugar while they are still warm.
50 grams egg whites
50 grams sugar
50 grams powdered sugar, sifted
In a bowl, whip the egg whites fully until a light meringue forms. Slowly and while whipping, sprinkle in the granulated sugar and let it whip to stiff peaks. Stop whipping and fold in the sifted powdered sugar. be gentle not to deflate the meringue too much.
Place the meringue in a pastry bag fitted with a plain tip (number 5) and pipe little meringue kisses onto a sheetpan lined with parchment paper. Bake at 175F (or lower if your oven permits it) until dry. You should be able to lift it from the pan without sticking. Store in an airtight container.