Preheat the oven to 120 degrees hot air.
Beat the egg whites with a pinch of salt until very stiff. Mix sugar and vanilla sugar and stir into the egg whites until the sugar has dissolved.
Then fold in the chopped pumpkin seeds.
Lay out the wafers on a baking tray lined with baking paper and place a small amount of egg-white-pumpkin seed mixture on each wafer.
Allow to bake for approx. 20 minutes.
Preparation Tip:
If desired, you can still decorate the pastry with chocolate and pumpkin seeds.
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