Beat the egg white so stiff that you can cut it with a knife. Mix the nuts with the powdered sugar and cinnamon and fold into the egg whites, spoon by spoon. Shape the mixture into macaroons with two teaspoons and place on the wafers. You can also leave out the wafers and place the macaroons directly on the baking paper. Bake at 140-150 degrees for about 20-25 minutes.
Possible variation:
Take only 200 g nuts, fold in 50 g grated chocolate.
Tip: The rest of the egg yolk can be used, for example, to bake hussar donuts (this way you have two different types of cookies and the eggs are optimally used!)
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