Cinnamon Almond Macaroons
Beat the egg whites and lemon juice until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy. Stir in the ground almonds and sift the cocoa and cinnamon into the egg whites. Mix until smooth. Transfer the mixture to a piping bag affixed with a large, round tip. Pipe walnut-sized mounds of the mixture onto a baking sheet lined with parchment paper.
Press one almond into the top of each mound and bake in an oven preheated to 150°C (approximately 300°F) for 20 minutes, until golden brown. Remove from the oven and cool on a wire rack.