For the snowballs, prepare the shortcrust pastry as described in the basic recipe.
Preheat the oven to 150 ºC hot air.
Whip the egg whites with a pinch of salt. As soon as they become a little firm, gradually add the sugar and beat everything until very stiff.
Roll out the short pastry and cut out round discs. Place the cookie slices on a baking sheet lined with baking paper.
Pour the beaten egg whites into a piping bag and pipe onto the shortbread slices. Bake for about 20 minutes.
After cooling, stick two snowballs together with apricot jam.