Hazelnut Macaroons

Beat the egg whites until stiff, slowly sprinkling in the sugar mixed with the Bourbon vanilla sugar and the cinnamon as you go, so that you end up with a meringue.

Gently fold in the ground hazelnuts.

Spoon the mixture into a piping bag and pipe it onto baking wafers (thin, round edible wafers used as a base so the macaroons do not stick; in the US use edible wafer paper, potato-starch based and sold for baking, not spring-roll rice paper, cut to size, or Back-Oblaten ordered online; in the UK, edible rice paper from the baking aisle, cut to size). If you like, you can press a whole hazelnut into the center of each one.

Place the wafers on a large baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too) and bake in the preheated oven at 275°F to 300°F (130°C to 150°C) for about 20 to 25 minutes.