Beat the egg white until stiff, pouring in the sugar. Sift the flour over it and carefully fold in the butter. Remove 5 tablespoon from the light mass, set aside. Mix cocoa with cinnamon, sieve over the greater part of the mixture and fold in. Using a teaspoon, place small portions (approx. 4-5 cm in diameter) of the dark mixture on a baking sheet lined with baking paper and spread around. Now use a second teaspoon to put small blobs of the light mass on the dark large blobs. Mix / marble both masses with a kebab skewer or toothpick.
Bake the tuiles at 180 ° C for 6 to 7 minutes.
Either leave them flat so that they can be stored better in the cookie jars or gently bend them over a rolling pin when they are warm and let them solidify in this shape.
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