1. Place an egg-whisking bowl over steaming water and whisk the egg whites with sugar and vanilla sugar until very stiff (10 mins). Lightly roast some chopped Steirerkraft pumpkin seeds without fat in a frying pan and stir into the beaten egg whites. Add cinnamon, lime zest, lime juice and cut dried fruit and mix one more time. Put small heaps of the mixture onto a baking tin, and sprinkle with chopped Steirerkraft pumpkin seeds. Garnish with a small piece of fruit on top.
2. Bake at 160 °C for 15–20 minutes until light brown.
Once they have cooled down, store them immediately in a biscuit tin with a lid.Print recipe
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