Beat the egg white until stiff, pour in the sugar and vanilla sugar and keep beating until the sugar is dissolved. Remove 1/2 cup of the mixture and set aside. Fold the cinnamon, hazelnuts and almonds into the mixture.
Split the wafers with a thin knife and place them on a baking sheet with the rough side up.
Use the piping bag or 2 teaspoons to put small heaps on the wafers. Put some of the remaining mixture on each pile and place 1 hazelnut on top. It then looks like every nut has a white border.
Bake at 150 ° C for about 20-25 minutes. The macaroons should be firm on the outside and tender on the inside.
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