Cover baking tray with baking paperPreheat oven to 160°CBeat the egg whites with the sugar and vanilla sugar in a snow kettle over steam until very stiff (10 min.). Lightly toast the pumpkin seeds without fat in a pan and stir into the beaten egg whites. Add cinnamon, lime zest and juice and cut dried fruit, mix again. Place small heaps on the baking sheet, sprinkle with chopped pumpkin seeds and top with a piece of fruit. Bake for 15-20 minutes at 160°C until light brown.
Preparation Tip:
After cooling, quickly place in a sealable tin.Serving suggestion: arrange the pastries in a glass bowl with a stem.
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