Feen Spitzen – ein besonderes Weihnachtskekse Rezept
Take me to the recipe ASAP / Recipe available in English and GermanThis is a delicious Christmas cookie recipe for amazing light and airy Fairy Kisses Cookies. Sugar cookie base – Candy – Meringue on top. Most perfect for that special holiday season of the year and gone before you can count to 10 😉 .
Every year my kids start to celebrate their favourite season of the year earlier and earlier. This year though my boy already started with his favourite Christmas songs in August and Christmas movies have been watched by us since September. I know the movie “Kevin alone at home” by heart now 😉 .
Christmas Cookie recipes – that’s what I live for during the season 😉
But what I love the most about that most beloved festive holiday season is the smell of freshly baked Christmas cookies. All those wonderful spices and smells flowing through the house, that’s what Christmas is all about for me. I could forget myself in my kitchen, kneading up a festive yeasty deliciousness, preparing all the different doughs for at least 20 different Christmas cookies recipes. Yes, Im definitely a carb lover. And no I don’t care. Not during my favourite season 😉 .
Fairy Kisses Cookies – what to expect from my favourite Christmas cookie recipe
First of all, I didn’t invent that Christmas cookie recipe nor the name. I found that recipe about 16 years ago, yes I’m already that old ;-), in a baking magazine.
So what is that cookie all about:
That tiny beautiful gorgeous cookie has a simple sugar cookie recipe base. Then there is that super delicious “Toffifee” candy, which is a sweet deliciousness already on it’s own. And finally all that goodness is topped with an airy Pavlova like meringue .
That cookie gets baked for about 15 min, that’s where the oven works his magic 😉 . The heat melts that candy and the caramel and chocolate becomes that super ooey gooey mess and that meringue becomes that crisp and airy top but is still a little chewy inside.
When I want to be super fancy I’m dusting the cookies with some edible gold dust❤️.
And?!? Hope you are drooling right now!
Fairy Kisses are on my Christmas cookies baking list every year and every year I have to bake at least about 2 batches of them. It’s one of my favourite holiday recipes and it sweetens up the waiting for my family and I until Christmas eve <3.
Sweet fairy kisses and warm cookie hugs
Nina
Update: The cookies may seem under baked when they come right out of the oven. The sugar cookie base isn’t crisp but very soft but that’s alright. When that candy melts it seeps a little bit into the sugar cookie dough and it makes that cookie chewy and not crisp. Chewy base and crispy meringue cloud .
If you are looking for more delicious Christmas cookies I’ve got you covered:
- “Eisenbahner” Railroad Cookies – a folksy Austrian Christmas cookie recipe with almond paste and orange jam
- Nutty triangles – crispy shortcrust base, fruity apricot jam a sweet nutty filling and a little bit of dark chocolate
- Boozy chocolate cake moon cookies
- Baileys hazelnut chocolate shortbread cookies
- Austrian Vanillekipferl (Vanilla Crescents)
- Antonia’s all time favorite Christmas Cookies Collection
- Speculoos Gingerbread Cookies with brown butter maple glaze
- Rudolph Reindeer gingerbread cupcakes
Fairy Kiss Cookies – a unique Christmas cookie recipe
Ingredients
Sugar Cookie dough
- 300 g all purpose flour Us: 1 cups + 3/4 cup +2Tsp
- 1 tsp baking powder
- 100 g cold butter cut into small cubes/ Us: 7 tbsp or a little less than a stick of butter
- 1 egg
- 50 ml heavy cream in Us: 3 tbsp + 1 tsp
- 120 g sugar Us: 1/2 cup 1,5 tbsp
- 48 pieces Toffifee candys
Meringue
- 4 egg whites large , about 160g
- 180 g white sugar Us: 1/2 cup + 1/3 tbsp
- 2 tsp white vinegar
- 1 1/3 tbsp corn starch
Instructions
Sugar Cookie dough
- In a medium sized bowl cut the cold butter cubes into the flour until the butter cubes are pea sized crumbs.
- Add all the rest of the ingredients to the flour and assemble everything into a dough ball.
- Wrap in plastic wrap and let it rest for 30 minute.
- While the dough is resting, prepare the meringue.
- Roll out the dough until less than 0,5cm thick and cut out small round disks which are a little larger in diameter than the Toffifee Candy.
- Put the disks on a baking sheet with about 5cm of space on all sides and put the Toffifee Candy with the flat side on top.
Meringue
- Preheat the oven to 150°Celsius that's about 300 degree Fahrenheit.
- Beat the egg whites in a bowl of a standing mixer until soft peaks form.
- Gradually add the sugar and beat very well until the mixture is glossy and stiff .
- Sift the corn flour over the egg whites mixture and add the vinegar.
- Fold everything under carefully but thouroghly.
- Fill the mass into a piping bag with an extra large round or open star tip.
- Carefully pipe the meringue on top of the Toffifee Candy . Stay this way and let the meringue cover the whole candy. With the tip of a knife carefully push down the meringue on the side so that it touches the dough.
- Repeat with all the other cookies.
- Place the baking sheets into the oven. Not more than 2 and bake for 5 min at 150° Celsius (300° F)
- Turn the heat down to 130 degree Celsius ( 265 degree Fahrenheit) and bake the cookie sheets for about 15 minutes. Turn off the oven and let the baking sheet sit in the oven for another 10 minutes.
- Carefully take out the baking sheets and let cool comlpetely.
Nutrition
Feen Spitzen – ein besonderes Weihnachtskekse Rezept
Ingredients
Mürbeteig Boden
- 300 g Universalmehl
- 1 Teelöffel Backpulver
- 100 g Kalte Butter in Kleine Stücke geschnitten
- 1 Ei Zimmertemperatur
- 50 ml Schlag
- 120 g Kristallzucker
- 48 Stück Toffifee Karamell Bonbon
Baiser
- 4 Eiweiß groß , about 160g . Zimmertemperatur
- 180 g Kristallzucker
- 2 tsp Heller Essig
- 1 1/3 tbsp Maisstärke
Instructions
Sugar Cookie dough
- Die Nutter Würfel und das Mehl in eine Schüssel geben und mit den Händen die Butter und das Mehl miteinander vermengen bis alles eine bröselige Masse ist. Diesen Vorgang kann man auch mit Hilfe einer Küchenmaschine und dem Schneebesenaufsatz durchführen.
- Alle restlichen Zutaten für den Mürbeteig zur Mehl Butter Mischung hinzufügen und zügig zu einen Teig kneten.
- In Klarsichtfolie einwicken und im Kühlschrank 30 Minuten rasten lassen.
- Währen der Teig im Kühlschrank rasten bereiten wir jetzt das Baiser (Meringue) vor.
- Nach dem Rasten Den Teig 0,5cm dick ausrollen und kleine Kreise anstechen. Der Kreis sollte ca 1cm in der Diagonale länger sein als das Toffifee Bonbon. Ich verwende Hier einen großen Spritzsack Aufsatz. Ein Schnapsglas sollte es von der Größe her auch tun.
- Die Teigkreise auf ein mit Backpapier ausgelegtes Backbleck legen. Ca 5cm Abstand zwischen den einzelnen Teigkreisen lassen. Die Toffifee Bonbons werden nun mittig auf den Kreisen platziert. 1 Kreis-1 Bonbon
Baiser(Meringue)
- Den Backofen auf 150grad Umluft vorheizen.
- Mit Hilfe eines Standmixers und dem Schneebesen Aufsatz werden zuerst die Eiweiß solange geschlagen bis sich weiche Spitzen bilden.
- Nun fügen wir langsam den Kristallzucker hinzu und schlagen das Eiweiß solange weiter bis die Masse glänzend ist und die Spitzen und Wellen fest und steif .
- Mit Hilfe eines kleinen Siebes nun das Maismehl über die Steife Eiweismasse sieben und anschließend den Essig noch hinzufügen.
- Das Maismehl und der Essig wird nun vorsichtig mit Hilfe eines Gummihundes oder Schneebesen unter die Eiweißmasse gezogen. Die Masse muss Klümpchen frei sein.
- Wir brauchen jetzt für die Baiser Masse einen großen Spritzsack mit einem großen Sterntüllen Aufsatz. Ich verwende die große 6.
- Die Baiser Masse in den vorbereitet Spritzsack füllen .
- Vorsichtig spritzen wir jetzt den Baiser über das Toffifee Zucker. Ich halte dafür die Sterntülle senkrecht über die Die Mitte des Toffee und drücke vorsichtig den Spritzsack an. Die Baiser Masse beginnt sich jetzt von der Spitze Boden zu bewegen. Sobald Die Baiser Masse den Keksteig berührt absetzen und das Nächste Toffee von der Spitze beginnend überziehen. Wenn alle Kekse überzogen sind schließe ich die Öffnungen zwischen Baiser und Keksboden mithilfe einer Messerspitze oder eines Zahnstochers. Das Baiser muss das Toffifee bis zum Keksboden komplett umhüllen.
- Die Backbleche in den vorgeheizten Ofen schieben und für 5-6 Minuten bei 150Grad Celsius backen. Es dürfen sich nicht mehr als 2 Backbleche auf einmal im Ofen befinden.
- Nachdem die Kekse 5 Minuten bei 150Grad gebacken haben, wird Die Temperatur nun auf 130Grad Celsius verringert und weitere 15 Minuten gebacken.
- Nachdem die 15 Minuten um sind, wird nun der Ofen komplett ausgeschalten und die Kekse bleiben jetzt nicht für 10 Minuten im Ofen zum Nachbacken.
- Wichtig: Während der gesamten Backzeit darf die Ofentür nicht aufgemacht werden. Es daRf keine Kalte Luft vor Beendigung der Backzeit dazu kommen. Bitte die einzelnen Backzeiten und Temperaturen genau einhalten.
- Nachdem die 10 Minuten um sind, die Backbleche vorsichtig aus dem Ofen nehmen und komplett auskühlen lassen.
- Die Kekse können in einem Luftdichten Keksdose gelagert werden. Bitte vorsichtig nebeneinander platzieren und maximal eine weiter Schicht drauf stapeln.
- Wir wünschen guten Appetit und eine Schöne Weihnachtszeit❤️?
Nutrition
If you enjoyed that recipe maybe you wanna try our fluffy Blueberry Brioche Babka.
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51 comments
Absolutely beautiful pictures too. I will try this with my own tried and beloved sugar cookie base.
Good morning Marina! Thank you for your comment! That base is similar to a sugar cookie dough but it’s an Austrian recipe and it’s more like a butter sugar cookie . Thin and crisp ?. Let me know how the recipe worked out for you ❤️
Well done ladies. This looks so delicious. This Austrian recipe is a great discovery for me. You make us travel to your lovely country with this superb treat. Best. Silvie
Would like to make this cookie but this recipe doesn’t have US measurements.
Hello Donna, Im sorry to hear that. I just like to bake with more specific measurements then cups. But here is a kitchen calculator site where you can convert the measurements. http://www.thecalculatorsite.com I hope you’ll give this cookies a try because they are worth all the work.
Do you have a volume measurement for the egg whites? Even “large” eggs can be different sizes. Either way, thank you! These look fabulous!
Hello Allison, I don’t have a volume measurement but that meringue recipe worked out every time so far. But I’m making fairy kisses tomorrow again abs I will bite down measurements. Thank you for asking. ? happy Saturday
I was wondering if the Fairy Kisses can be made in advance? I have a food saver & was going to seal them in the bags after they have cooled off. Not the vacuum sealing as that woukd crush them….just sealing the bags. They look delicious & am really looking forward to making them. I give a lot of baking away at Christmas for friends. I want to include the Fairy Kisses. Thanks so much. 🥰
Hello Rae, thank you for reaching out to me. Im not sure what a food saver is but generally the cookies keep up to 2 weeks in a cold place like the fridge or in my case on my patio 😉. you can try vacuum the cookies with your food saver but its necessary to keep them cook too because of the meringue and all the sugar and eggs in the recipe. Have a fun time baking and let me know how you like the cookies once you’ve made the recipe. Have a lovely 4th of advent. Nina 😊
Hi, I have just found your recipe on Pinterest. I would love to try it but I don’t know what Toffifee candies are or where to buy them. I live in France. Many thanks
Hello Stephanie, I’m sp happy you found my christmas cookie recipe. The candies are called toffifee . You get them on amazon. Here ist the link to the candies on amazon France . And know I don’t get money for recommending amazon 😉 but they sure have almost everything I’m looking for. Happy Friday and let me know when you made the cookies. warm hugs Nina ❤️
https://www.amazon.fr/Storck-Toffifee-000000000900576-00-48-pcs/dp/B000TR1OZE/ref=mp_s_a_1_2?crid=8KWVPK3J1278&keywords=toffifee&qid=1668758663&qu=eyJxc2MiOiIzLjk2IiwicXNhIjoiMy41MCIsInFzcCI6IjMuMjMifQ%3D%3D&sprefix=tof%2Caps%2C134&sr=8-2
I bake all the time and I’m always on the lookout for new recipes. These are simply amazing! So simple to make, but they taste so deluxe. They’re so unlike the other cookie recipes I make. My family devoured them and begged for more. These are going in my recipe book and I’m going to make them every Christmas. In fact, I’m going to make another batch right now.
Hello Kylie, your review made me so so happy. Thank you so much for that. I have to bake these cookies 2 to 4 times during the Christmas season. They never last until Christmas Day. Have a lovely new year and I hope you will bake my fairy kisses again next Christmas season. 😊❤️
Can you share the specific name of the toffeecandy you used, please?!
Hi Sara, thank you for letting me know that I forgot to share the name of the candy. Its tofifee candy. Thats the amazon link. Let me know how you like these cookies. ?
https://www.amazon.com/-/de/dp/B000TR1OZE/ref=sr_1_1?__mk_de_DE=ÅMÅŽÕÑ&dchild=1&keywords=toffifee&qid=1601564151&sr=8-1
These cookies look amazing! I’m always looking for unique Christmas cookies. Thank you for sharing. How do you store them? Can you make them ahead and freeze them?
Hello Dee, I’m storing them in airtight containers. They keep fresh like that for 2 weeks if you manage to not eat then innige first couple of days ?
How long are these good for. My family and I make cookie trays a week before Xmas and keep them cold.
How long are these good for. My family and I make cookie trays a week before Xmas and keep them cold.
Hello Siobhan, I always put these cookies in airtight containers. I’ll say they are good at least for 2 weeks. If anybody manages to not eat them right away after they are cooled out ?
Do you think another candy could be used? Rolos perhaps?
Hey Vicki! I’m not sure if a rollo would work because the outer shell of a rollo is just chocolate and it would melt much faster than the caramel shell. But if you give it a try make sure the candy is covered all the way with the meringue cream before baking ❤️
The temperature of 130° is Celsius, correct?
Good Morning Audrey, yes you turn down the heat from 150degree Celsius to 130 degree Celsius ?. Let me know how the recipe worked out for you. Happy Wednesday .
Is the cream, heavy cream/35% fat?
Hello Vilma, yes the cream is a heavy cream 35%fat. Will add that to the ingredients description. Thank you
300 g of flour is 1 3/4 cups + 2 T. Even with this correct amount the dough is pretty dry. Hoping I dont have to throw it out again.
Good morning Maggie, why don’t you try adding a little more heavy cream? I’m not a fan of cups that’s why I always work with a scale . Happy Friday .
I did just that! Much better! Although I was frustrated, they turned out beautiful! I’m planning to add them to my holiday gift box for my neighbors. Thank you!
Awesome! I’m so happy the recipe worked out for you. Thank you for giving it a try ?❤️.
I could NOT get the meringue right to save my life. After four attempts, I adjusted to the 1:2 ratio that I’ve learned for meringue and at least got something pipeable…albeit not one that could hold the lovely kiss shape that I should have gotten from my open star tip. I also had some difficulties with the cookie itself, it was VERY crumbly following the weighted measurements and I needed to add some additional cream. So while mine turned out to look more like a fried egg than a fairy kiss… they still taste AMAZING.
Hello Allison, I’m very sorry that the meringue recipe didn’t work out for you. Did you beat the sugar and egg whites until stiff? This will definitely take you about 10 minutes and is the most important step. Because if it’s not stiff it will only get runnier when adding the corn starch and the lemon juice. Happy Thursday nina
Hi, What is the reason for adding cornstarch and vinegar? Usually I see meringue recipes call for a pinch of salt or lemon juice or even cream of tartar. I love to bake and I’d love to know why you chose to add those ingredients.
Btw these pictures are absolutely gorgeous. I cant wait to try this recipe. Thank you!
Hello Olga, thank you for the lovely compliment. ? originally that meringue on top is a pavlova recipe . The cornstarch and lemon juice makes the inside of the tops chewy while the outside stays crisp . Hope I could answer your question. Happy Sunday nina ❤️?
Thank you for the recipe. Very tasty, even though my texture didn’t turn out. Do you have recommendations on how to make sure the cookie is fully cooked. The cookie base was soft even after cooled. Any recommendations? Or would this have hardened? I made the mistake of leaving them to sit in the oven overnight. Cookie was perfect and crunchy. But the meringue had lost is soft chewy texture.
Hello Danielle, thank you for reaching out. The cookie base doesn’t get crisp. It stays soft because of the melted candy.
Im attaching a link from the video I posted the other day on IG. There you’ll see at the end of the video that the base stays soft.
https://www.instagram.com/reel/CI_hCI6BUT4/?igshid=jp2zt21clsgi Happy Sunday Nina ?❤️
This looks so good! What a fun cookie to make with kids!
Thanks for sharing! How far ahead of time can I make them?
What did you use to cut out the cookie dough? Wondering what size the cookie bases should be.
Hi Debra, I just added a video to the recipe post. There you can see that I’m using a large star tip to cut out the circles. The cookie dough circles should be a little bit larger than the toffifee candy. Happy Wednesday Nina
I’ve just found this recipe. I always use room temperature eggs to make the meringue and use a glass bowl for beating them. Room fresh eggs whip up better with better volume. Glass bowl does not hold oily stuff like butter like plastic does even if it is clean.
Looks amazing! I want to make some for work, but we’re a nut-free school. Do you have any suggestions for a candy substitute? Thanks!
Hey Emily, try Rollos instead of the candys i was using in the recipe. 😊
Turned out perfect! Daughter said, “this is the best cookie ive ever tasted” ❤️
Good Morning from Austria, Thank you so so much for giving the recipe a try. and give your sweet daughter a hug from me. Would you mind rating the recipe ? It would really mean a lot to me. Thx so much and happy Friday Nina ❤️❤️❤️
Hello! I just found this recipe and im wondering if I can half the recipe and make 24. i see there is only one egg in the recipe so is halfing it possible? Thank you.
Hello Christina, you can make just have of the batch. But I would recommend only halving the pavlova recipe but not the cookie dough . Just use the rest of the cookie dough for cut out cookies. It’s even plane a great cookie. And yes it’s because of that 1 egg 😊. Let me know how it went. Happy Thursday nina ❤️
Thank you so much for your quick reply! Can’t wait to try these beautiful cookies!
You are very welcome. Have a lovely weekend . 😊
Sending my review from Canada.
For all opposed to the weight measurements, it is much more accurate for baking so I recommend buying a scale.
This cookie had me putting all my instincts aside. The dough was too dry, I added an extra 1/2teaspoon of cream but still seemed to dry (after allowing to rest as recommended, the butter must have melted enough to make it perfect consistency and easily rolled out, so glad I just trusted you)
The cookie cutter sizes I had were all too big so I used an old tea jar that a company gave me a sample in. Now I’ll have to keep this random jar as it was the perfect size. I wish I could add photos to show you my diy, as I drilled holes in the bottom to allow air vent so the dough would release. .
The pavlova top ended up still quite soft after baking as instructed. I wonder if I should have baked till golden on top? Still tastes nice and chewy but just not as described. Any thoughts.
Loved this recipe, thanks for sharing! It will be a new annual Christmas cookie for us. My babies are too young for cookies now, but I’m sure it will become one of their favourites!
Hello Amanda, thank you very much for taking the time to write such a lovely review. I would have loved to see your diy cookie cutter. 😉
I believe the pavlova Maugham have become soft because of the whole you made into the cookie dough. Pavlovas need a dry surrounding to crisp up. That’s why pavlovas won’t work out that good during humid summers. The wholes released steam into the pavlova and this could be the reason why the meringue hat’s have been on the softer side. I’m glad that you liked that recipe and that you will add it to your Christmas cookie list . Happy Thursday nina ❤️