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1
In a large bowl, whisk the egg whites until they form soft peaks.
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2
Add about a third of the sugar and whisk it inches
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3
When the mixture looks glossy, add another third of the sugar and whisk it in until the mixture is glossy again.
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4
Whisk in the final third of the sugar, then the lemon juice and almond extract.
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5
Remove 3/4 cup of this meringue and put it in the refrigerator.
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6
Put the rolled oats in a food processor and process briefly until they look like coarse meal.
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7
(If you don't have a food processor, use the oats as they are.)
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8
Fold them into the egg mixture along with the ground almonds and cinnamon.
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9
Stir the mixture into a stiff dough, form it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
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10
Preheat the oven to 300F
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11
Line 2 cookie sheets with baking parchment.
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12
Place another sheet of parchment or wax paper on a counter, place the dough on it, and cover with another sheet.
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13
Roll out the dough between the sheets of parchment until it is 1/3 inch thick.
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14
Cut with a star-shape cookie cutter and transfer to the prepared cookie sheets with a spatula.
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15
With a small spatula or a flexible knife blade, spread about a teaspoonful of the reserved meringue on each star.
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16
Bake for 25 minutes.
