New Year's kisses

Ingredients for 1 servings:

• 2 jars of cherries (240 g each)
• 2 large eggs
• 60 g butter
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 100 g nougat
• 20 g sugar
• 60 g flour, non-stick
• 100 g white chocolate (unfilled)
• 40 g coconut oil
• 2 tsp food coloring, red

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

makes 60 chocolates

You will need 120 small paper baking cups (2.5 cm diameter). Strain the amaretto cherries, let them drain well and collect the juice. Place the paper baking cups – two stacked inside each other – on a baking sheet. Place an amaretto cherry in each cup. Separate the eggs. Beat the butter at room temperature with the egg yolks, powdered sugar and vanilla sugar for about 5 minutes until light and fluffy, preferably with a hand mixer. Cut the nougat into pieces and melt over steam; let it cool and stir into the yolk mixture. Gradually stir in 4 tablespoons of cherry juice. Beat the egg whites until stiff peaks form. Gradually beat in the sugar and beat the egg whites vigorously again. Fold the egg whites and flour into the yolk mixture alternately. Transfer the mixture to a piping bag with a smooth nozzle (7 mm) and pipe it onto the cherries in the cups. Bake in a preheated oven on the middle rack at 180°C for about 15 minutes. Remove from the oven and allow to cool completely on the baking sheet. Chop the white chocolate into pieces, melt it with coconut oil over steam, and mix well. Place about 2 tablespoons of the glaze into a plastic bag, then quickly mix the rest with red food coloring until smooth. Cover each of the New Year’s Kisses with about 1/2 teaspoon of red chocolate. Then refrigerate for about 15 minutes until the glaze is firm. Cut a small piece off one corner of the plastic bag and pipe small white dots onto the glaze. The New Year’s Kisses will keep for about 1 week if kept tightly closed in the refrigerator. Gift tip: Wrap the Kisses individually in cellophane.