For the shortbread cookies, prepare shortbread as indicated in the basic recipe.
Preheat the oven to 150° C hot air.
Beat egg whites with 1/3 of the sugar and a pinch of salt until stiff. Gradually beat in the rest of the sugar. Gently stir in the grated pumpkin seeds.
Roll out the dough on a work surface sprinkled with flour. Cut out round disks with a cookie cutter. Place the cookie slices on a baking sheet lined with baking paper.
Pour the pumpkin seed foam into a piping bag and pipe foam rings onto half of the slices.
Bake in the oven for about 20 minutes.
Let cool and after cooling with jam stick together one cookie base and one kettle disc with pumpkin seed foam.