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1
Preheat oven to 150u00b0C (approximately 300u00b0 F).
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2
Line a baking sheet with parchment paper and draw a circle in the center about 20-22cm in diameter (use a plate as a template).
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3
Set aside.
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4
Separate the yolks from the whites.
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5
Place the egg whites in a bowl and add a pinch of fine salt.
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6
Whisk the egg whites until foamy.
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7
Add the vinegar and cornstarch stirring constantly. Slowly add the powdered sugar.
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8
Beat until the whites are firm and glossy.
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9
Place in spoonfuls over the drawn circle.
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10
Bake for 10 minutes. Then reduce oven to 120u00b0C (approximately 248u00b0 F).
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11
Continue baking for 75 to 80 minutes. Do not open oven door while baking. After baking, meringue should be firm and set.
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12
Turn off the oven and leave meringue to cool completely. After 30 minutes, open the oven door slightly.
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13
When cool, remove the parchment paper carefully so as not to crack the meringue.
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14
Place the sugar and water in a small saucepan over low heat.
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15
Stir occasionally. Bring to and boil for about 4-5 minutes. Beat the egg yolks slightly with a fork and add to the saucepan. Stir constantly until mixture starts to thicken.
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16
Allow to cool completely.
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17
Heat the almonds in a nonstick skillet.
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18
Add the sugar and sprinkle water gradually until the almonds are coated and slightly caramelized.
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19
Remove to a plate to cool slightly. Separate the almonds with a fork.
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20
Place the meringue base on the serving dish.
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21
Spread the egg curd to cover almost the entire surface.
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22
Distribute the almonds over the egg curd and sprinkle with cinnamon to taste.
