Cinnamon Dumplings

For the cinnamon dumplings, beat the egg whites with the salt until stiff. Slowly beat in the sifted powdered sugar. Remove 40 g of this mixture and fill into a piping bag.

Stir the hazelnuts mixed with cinnamon into the remaining snow. Form small balls with wet fingers and place on a baking tray covered with baking paper.

Press a depression in the center. Pipe the egg white mixture into this depression and bake at 100 °C top and bottom heat for approx. 45 minutes more to dry than to bake.

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