Christmas cookies - Butter egg white wreaths

1. Dough: mix flour, powdered sugar and baking powder, add egg, butter and lemon zest and make a smooth dough. Wrap it in plastic wrap and put it in the fridge for 30 minutes. Roll it out to a thickness of less then 0.25 in, cut out circles and bake in a heated oven. Let it cool down.
2. Egg white foam: put 1 and 1/4 cups of crystal sugar in a saucepan, cover with water (enough to cover the sugar), about 1/2 a cup. When it starts to boil, reduce the heat to a minimum and cook until the sugar dissolves, without stirring. Beat 4 egg whites with a pinch of salt until foamy, whisk in 1/2 cup of crystal sugar spoon by spoon and add the boiled syrup - a little at a time. Beat for a total of 3-5 minutes until very thick. Do not add the sugar that remained undissolved in the saucepan, so that it does not clog the pastry bag.
3. Spread the baked rounds on a baking sheet and use a pastry bag to decoratively spray the egg white foam on the rounds. Bake until dry in the oven at 120 °F / 50 °C, about 45 minutes.
4. Mix the currant jam with water, heat it up, add the rum aroma and, after it has cooled, apply it to the center of each wreath with a pastry bag. /The jam itself would be enough./ Enjoy!

Thank you for permission to share a recipe from a great baker - Blažena Sadovská