Sift 200 g icing sugar. Beat the egg whites until stiff, adding sugar and vanillin sugar little by little. Then stir in icing sugar by the spoonful. Mix starch and grated coconut and fold into the meringue
Pour the compound into a piping bag with a perforated nozzle (10-11 mm Ø). Spray curls (4-4.5 cm Ø) onto 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven, 2nd rail from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 10 minutes. Let the curls cool down
For the icing, warm the jelly slightly and mix with rum. Sift 50 g icing sugar and mix with the rum jelly to a smooth glaze. Put the icing in a disposable piping bag. Cut off a small tip and decorate the curls with the icing. Immediately sprinkle with sugar pearls and let dry
Waiting time approx. 30 minutes