Cinnamon Almond Macaroons

I clipped this recipe out of a very strange catalog which arrived a few weeks before Passover, loaded with electric appliances for Easter and Passover.  Some of the items were for very frum folks, so I looked at the address and the company is based in Lakewood, NJ.

I baked these and wow!  They were great.  Avruhm said they were the best macaroons he'd ever had, though the recipe doesn't call them macaroons.

The oddest thing about this 4 ingredient recipe is that when you add the confectioners sugar to the eggs, it takes FOREVER to get to the peak stage, like 5-10 minutes.  But it did eventually.  These spread a lot, so next time I will make them smaller, like a teaspoon each.

½ lb. ground almonds
1 c. confectioners sugar (not usually available during Passover, though)
2 egg whites
½ T. cinnamon

Beat egg whites until frothy, gradually add confectioners sugar, and beat until firm peaks form.

Preheat oven to 350. Line sheet pans with parchment paper.

With wet palms, take a small ball of dough.  Place them about 2" apart.

Bake for 12-14 minutes or until they look dry.  Cool completely before removing from the paper.

Would be nice with fresh fruit salad, or berries.