For the foam wafer liqueur cups, beat the egg whites with 4 dag fine crystal sugar until stiff. Heat the water and the remaining 15 dag of fine crystal sugar and boil for about 2.5 minutes.
Slowly add the liquid sugar water to the beaten egg whites and beat with the mixer for a few minutes at the highest speed until stiff.
Immediately pour into a piping bag and fill the waffle liqueur cups with it.
Preparation Tip:
You can also dip the finished meringue cups in chocolate sauce.
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