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1.
Preheat the oven to 160°C. Prepare 2 trays and line with baking paper. Place the wafers on them.
2.
Separate the eggs. Use the yolks for another purpose. Put the egg whites with a pinch of salt into a large mixing bowl.
3.
Sieve the icing sugar to remove lumps. Add the cinnamon and mix.
4.
Whip the egg white with an electric hand mixer until foamy, slowly sprinkling in the cinnamon-icing sugar mixture. Now gently fold in the cashew flour.
5.
Use two teaspoons to place small mounds of dough on the wafers and then bake the macaroons for 18–20 min at 160°C on the middle rack.
