For Sleeping Beauty, first prepare a shortcrust pastry: To do this, finely dice the butter and crumble it with the flour. Add the remaining ingredients and knead quickly. Roll the dough into a ball, wrap in plastic wrap and let rest in the refrigerator for about 1 hour.
Preheat the oven to 150 °C hot air. Line a baking tray with baking paper.
For the meringue mixture, whip egg whites with salt in a fat-free (!) bowl. As soon as the mixture starts to turn white, add the sugar by the tablespoonful and beat until stiff. Sprinkle a few drops of food coloring on the snow and very briefly stir in roughly – this should create a white-pink marble pattern. Then carefully pour into a piping bag fitted with a star nozzle and set aside.
Roll out the short pastry on a floured work surface and cut out flowers using a cookie cutter. Place them on the prepared baking sheet with enough space between them. Now use the colored beaten egg whites to pipe “thorns” onto the dough flowers: To do this, start at the cookie, press on some of the snow mixture and pull the piping bag up until a point forms. Sprinkle with small sugar pearls to taste.
Put the tray into the preheated oven and bake for about 20 minutes – make sure that the “snow thorns” do not take on any color.
Let the thorns cool and dust with gold powder to taste.
Preparation Tip:
The "snow thorns" on these delicate cookie flowers are meant to remind you of the magical fairy tale Sleeping Beauty!
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