Crispy Pumpkin Seed Bows

Steirerkraft pumpkin seeds chopped lightly roast in a pan without fat. Stir constantly so that they do not become too dark.

Pour the egg whites into a mixing bowl, add the sugar and vanilla sugar and whip over steam until very stiff. Add the roasted pumpkin seeds, lemon juice, pinch of ginger and cinnamon and stir with feeling.

Spread this egg white mixture evenly on the wafers to a thickness of 2 mm. A flexible cake palette is best suited for this.

Allow to dry for 10-20 minutes, then cut the wafers with damp kitchen scissors into 3cm thick strips (broadside). Place these strips tightly next to each other on the inverted loaf pan and bake at 160°C for 20 minutes until light brown.

When cool, immediately place in tins and seal.Serving suggestion: The airy pastry looks good on a dark plate.

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