Coffee Pecan Cookies
Beat the egg whites until stiff, sprinkle in the salt and sugar, add lemon juice and continue beating until soft peaks form.
Mix together the nuts, cornstarch, coffee powder and cinnamon and fold into the egg whites.
Fill a piping bag with a large nozzle with the mixture and squeeze out 2 cm-large (approximately 3/4 inch) heaps on a parchment paper-lined baking sheet with 3 cm (approximately 1 inch) of space in between each cookie. Quarter pecans and place one pecan quarter on each cookie. Bake in a preheated oven at 150°C (approximately 300°F) for 25 min. Remove, transfer to a wire rack and let cool. Serve sprinkled with powdered sugar.