Beat the egg whites for a few minutes until they reach soft peak consistency.

Add the almond meal/flour, cinnamon and salt and mix everything together so that it is well combined. Bring the dough together, wrap it and refrigerate around 30 minutes to an hour.

Place a silicone baking mat on a work surface or cut a piece of waxed paper to line an area. Sprinkle the mat/paper with a little confectioner's sugar then place the chilled dough on top, slightly flattened.

You can either cover the dough with a piece of waxed/parchment paper or just dust the rolling pin with additional sugar. Roll out the dough to roughly ⅓ to 0.4in (¾ - 1cm) thick. Use a star-shaped cutter to cut out cookies and carefully transfer them to the prepared baking sheets. To help stop the cutter sticking, try dipping the cutter in confectioner's sugar now and then, and you may need to wash it in warm water now and then as well.

Once you have cut cookies form the dough, bring back extra dough into a ball and roll out again to cut additional cookies.

Use a teaspoon to place a little of the reserved meringue topping in the middle of one of the cookies and either use the back of the spoon, a cocktail stick or a small brush to help spread the topping to the edges of the cookie, forming a thin layer. Try to avoid it dripping down the side. Repeat with the rest of the cookies.

Bake the cookies for approximately 12 - 15 minutes until the top of the cookie looks dry but the meringue topping is still white rather than becoming yellow/brown. Remove the cookies from the oven and allow to cool completely (they may be slightly soft initially).