Wind Bakery

For the wind baking, beat the egg whites until stiff, let the fine crystal sugar trickle in and beat for a few more minutes. Fold in the sifted powdered sugar and cornstarch. Pour the mixture into a piping bag, pipe rings and sprinkle with sugar pearls. Dry the wind baked pastry at 80 degrees convection for about 2 1/2 hours.

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