Spread almonds on a baking sheet and roast in the oven for about 10 minutes at 160℃.
Whip the egg whites while adding the sugar a little at a time (divided into 3 or so batches) until stiff peaks form. Add cinnamon to taste. I added about 7 shakes.
Add the almonds and fold into the meringue.
The batter is now ready to bake.
Layer the baking sheet with parchment paper, then use two spoons to drop the batter onto the sheet. Leave some space between each cookie to allow them to spread out.
Put them in an oven preheated to 170℃, then immediately reduce to 120℃ and bake for about 50 minutes.
Bake them until the insides are thoroughly cooked. They will turn out nice and crumbly.
Story Behind this Recipe
I needed to use up leftover egg whites. I also had lots of almonds on hand.
They look tastier fluffed up, so don't be too sparing when spooning them onto a baking tray. These will become stale quickly, so when storing, be sure to use desiccant packets to keep out the moisture. As long as you take that extra measure, they should last a while.