For Grandma’s Wind Bakery, beat egg whites until very stiff, then drizzle in fine crystal sugar and continue beating until sugar is dissolved. Sift in the confectioners’ sugar and beat in by hand.
Pour the mixture into a piping bag, pipe any objects (rings, sticks, stars, etc.) onto baking paper and let dry for several hours – the surface should feel dry to the touch.
Put an empty baking tray into the oven and heat it up to 150 °C. Pull the baking paper with the sprayed figures onto the preheated tray, reduce the temperature to 90 °C and dry with the door partially open for about 2 hours.
Grandma’s Wind Bakery is ready when the underside of the pastry sounds hollow when lightly tapped.