Beat half of the confectioners’ sugar with the egg whites until very stiff. The mixture is stiff enough when you can turn the saucepan upside down without the mixture slipping out. Then loosely beat in the rest of the sugar.
Pour the mixture into a piping bag. Pipe Ringerln or other shapes of your choice onto a baking sheet lined with baking paper.
Dry at 90 °C for 1 hour in the oven more than bake.
The Windringerln are ready as soon as a very delicate browning appears.
Preparation Tip:
The Windringerln are particularly suitable as a tasty decoration on the Christmas tree!
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