I just found this recipe! I have to try it. German Broetchen ( buns) have a slightly gooey crumb texture. I had no idea that you get that with egg whites.
By the way, doesn’t a baker need a stylish apron? I have to make one out of this book. They are really cute and much more involved than the first apron I sewed in school in grade 5 ( I think it was beige…)