First make the shortcrust pastry as described in the basic recipe.
Preheat the oven to 150 ºC hot air.
Beat the egg whites with a pinch of salt. As soon as the whites become a little firm, gradually add the sugar and continue beating until a very stiff egg white is formed.
Roll out the short pastry and cut out round discs. Cut a hole in half of the discs. Place the cookies on a baking sheet lined with parchment paper.
Pour the beaten egg whites into a piping bag and pipe a ring onto the shortbread slices with a hole. Bake for about 20 minutes.
After cooling, glue together one shortbread slice and one snow ring slice with apricot jam.
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