Hazelnut and Cinnamon Meringue Cookies
Mix egg whites, salt and lime juice until stiff and continue to mix and gradually add powdered sugar. Continue to mix until mixture is glossy and white and meringue forms. Remove 2 tablespoons meringue and carefully mix with hazelnuts and cinnamon. Place egg whites in a piping bag with large tip.
On a baking sheet lined with parchment paper, pipe small circles, each about 3 cm (approximately 1 inch) diameter. Sprinkle hazelnut cinnamon mixture over top of circle and pipe a large dollop on top of hazelnuts. Bake in preheated oven at 100°C (approximately 215°F) for about 20-25 minutes until outside is dry but meringue interior remains slightly damp. Cool on a wire rack. Store in an air-tight container. Package for gifts in small cellophane bags. To serve, arrange on a plate.