For the cream puffs, preheat the oven to 80 ºC hot air.
Beat the egg whites with a pinch of salt. Gradually add the granulated sugar and beat until very stiff. Finally, stir in the icing sugar and vanilla sugar.
Pour the mixture into a piping bag and pipe out buns onto a baking tray lined with baking paper. Let dry for about 2 hours more than baking.
Slide a wooden spoon between the baking tube door and the oven to allow the moisture to escape.
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