Cinnamon Meringue Cookies with Cherries
Finely grind the cherries and almonds in a food processor. In a bowl, beat the egg whites and lemon juice until stiff and glossy, while adding 1 spoonful of the sugar at a time. Stir the cinnamon into the cherry mixture. Set 1/3 of the meringue mixture aside. Gently fold the cherry mixture into the remaining 2/3 egg white mixture until thoroughly combined.
On a sugar dusted surface, roll the dough out. Cut stars out using a star-shaped cookie cutter and place on a parchment-lined baking sheet. Cover and allow to dry on the counter for 1 hour.
Place the remaining egg white mixture in a piping bag fitted with a small star tip. Pipe the meringue in designs onto the cookies. Place a maraschino cherry half in the middle. Bake in a 160°C (approximately 325°F) oven for 15-18 minutes. Remove from oven and cool completely on a wire rack.