GILLE Saffron Christmas Trees

Combine 110 g granulated sugar, the water and glucose syrup in a saucepan. Heat to 117° C. When the sugar mixture has reached 110°, begin whisking the egg white with 10 g granulated sugar. Pour the sugar mixture in a thin stream into the egg whites and beat at high speed, add the green colouring and continue to beat at high speed for 10 minutes until the mixture has cooled. Transfer the frosting to a piping bag with a round nozzle and pipe out a little Christmas tree onto each cookie. Decorate with some sprinkles and a candy star or make a small cut-out star out of marzipan or sugar paste. (See film)