Beat the egg whites to form an airy meringue. Fill a large pot halfway with water, and bring to a boil. In a small saucepan, combine the egg yolks, sugar, cinnamon and red wine, then submerge the pan in the hot water and beat with a whisk until it forms a foam. Remove from the water bath and allow to cool slightly. Gently fold in the egg whites. Distribute the foam into small bowls and garnish as desired with wafer rolls, orange segments, orange peel strips and pomegranate seeds.
For the wafer rolls, process all ingredients in a blender until smooth.
Grease a baking sheet with butter and dust with flour. Cut 50 small circles 1mm thin / 5cm diameter (1/8 inch / 2 inches) and space evenly on the sheet.
Preheat an oven to 180°C (approximately 350°F) and bake the cookies until golden, about 6 minutes. While still warm, wrap them around a cylinder about 1cm (1/3 inch) and allow to cool.