For the pumpkin seed bows Steirerkraft lightly roast pumpkin seeds chopped in a pan without fat. Stir constantly so that they do not become too dark. The egg whites in a mixing bowl, add the sugar and vanilla sugar and beat over steam until very stiff. Add the roasted pumpkin seeds, lemon juice, pinch of ginger and cinnamon and stir with feeling. Spread this egg white mixture evenly on the wafers to a thickness of 2 mm. A flexible cake palette is best suited for this.
Preheat the oven to 160°C. Allow to dry for 10-20 minutes, then cut the wafers with damp kitchen scissors into 3 cm thick strips (broadside). Place these strips close together on the inverted roe deer baking pan and bake at 160°C for 20 minutes until light brown. After cooling, immediately place the pumpkin seed sheets in tins and seal.