Preheat the oven to 165 degrees C. Grease and lightly flour baking trays.
In a large bowl, whisk egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak - approximately 5 minutes. Set aside about 1/2 cup of the egg whites.
Add the lemon zest and cinnamon to the remaining egg white mixture and fold in the almond meal until everything is evenly blended.
Drop teaspoonfuls onto the prepared baking trays. Top each cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes in the preheated oven until golden brown. Remove meringues from the baking trays to cool on cake racks.
These biscuits are delicious however the pic attached to the recipe is obviously for the stiffer recipe which includes flour etc. Best to either alter recipe so that it more accurately reflects the photo or vice versa so as to not confuse people. Thankfully my husband is German and I have had experience with making these before so I know the recipe variations well but others who haven't wont. If people that want to make the star variation pictured, I would recommend you look for the other recipe listed which includes flour or heavily boost the amount of almond meal you use until it forms a stiff dough and use icing sugar to dust and roll out with. - 27 Oct 2012