1. Whisk the egg whites with the pinch of salt in a large bowl until stiff peaks form. Gradually add the brown sugar while constantly mixing until you get a nice and thick meringue. Mix the ground hazelnuts with the cinnamon and add to the bowl – fold in carefully. You don’t want to deflate the meringue too much. Line a baking sheet with baking parchment. Use a smaller cookie scoop (or teaspoons) and place about 25 small dough portions on the baking sheet, press a whole hazelnut into each dough portion and let the macaroons dry at room temperature for about 1 1/2 hours.

2. Preheat the oven to 300°F (150°C) and bake the macaroons for about 20 minutes. Remove from the oven and let cool down on a wire rack. Store the macaroons in a tin box without other cookies in a cool place.