Preheat
oven to 140c. Grease and lightly flour baking sheets.
In a
large bowl, whip egg whites until soft peaks form. Gradually,
sprinkle in the sugar and keep whipping until the egg whites can
hold a stiff peak, this will take about 5 minutes.
Add the
icing sugar and cinnamon powder to the meringue, and fold in the
ground almonds until everything is evenly blended.
Drop
mounds by spoonfuls onto the prepared baking sheets.
Bake in
preheated oven until golden brown, 8-10 minutes. Remove cookies from
the baking sheets to cool on wire racks.
