500 g puff pastry, fresh or frozen
A little oil for coating tin molds
4 egg whites
200 g of powdered sugar
1 sachet of vanilla sugar
1 tbs lemon juice
Cut fresh puff pastry into 2 cm wide and 20 cm long strips or
Roll out the thawed puff pastry evenly on floured board to a thickness of 0.5 cm and cut into 2 cm wide and 20 cm long strips. approximately 2 cm and a length of about 20 cm.
Grease with oil metal tubes. Roll each strip like a spiral around the tube, overlapping by half the width of the strip.
Place the rolls vertically onto a baking sheet and bake 10-15 minutes at 200˚C or until light golden.
When done, remove them immediately off the tubes by slightly twisting them. Leave to cool.
For the filling beat egg whites and sugar in a glass or a stainless steel bowl until stiff snow peaks form
Place the pot of water over the heat, bring to boil, then turn down the heat. Place the bowl with egg whites and sugar over the steaming, simmering water and beat with a mixer for about 5-10 minutes until the mixture is very firm.
Add vanilla sugar and lemon juice just before the end of beating. Remove the bowl from the heat and continue beating for additional 10 minutes until the meringue is completely cool.
Fill a pastry bag with the meringue and fill the puff pastry rolls. Dust with icing sugar.