Cinnamon Chocolate Macaroons
Beat egg whites until stiff with salt. Gradually sprinkle in powdered sugar and continue beating until mixture is glossy and cut resistant. Mix cinnamon and cornstarch and sift into mixture. Gently fold. Chop half the chocolate finely and gently fold into mixture.
Using 2 teaspoons, create small piles on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C (approximately 325°F) for 25 minutes. Remove and cool.
Chop remaining chocolate coarsely and melt over a hot water bath. Place in a small freezer bag, cut off a tiny corner and pipe fine lines onto macaroons. Dry and serve.