For the wind baking, beat egg whites with lemon juice until stiff and while continuing to beat, very slowly let the sugar trickle in.
When the sugar stops making noise, the mixture is ready. It should be stiff enough to pour into a piping bag. Pipe rings onto a baking tray lined with baking paper.
Decorate them with sprinkles as you like. Dry in the oven at 100 degrees hot air more than bake. Wedge a wooden spoon in the door, so the moisture can escape faster.
The rings are done when they come off the paper easily and sound quite hollow.
Preparation Tip:
This wind bakery is perfect to use leftover egg whites. Serve with ice cream or compote.
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