Beat the egg whites and a little salt with the whisk of the hand mixer until stiff. Gradually add icing sugar and vanilla sugar while stirring constantly. Set aside a cup of the meringue mixture (approx. 1/3 of the amount) covered.
Work under the remaining meringue cinnamon, ground almonds and flour. Form balls about the size of walnuts and place them on 2 baking trays lined with baking paper. Using a teaspoon, place a small blob of the meringue mixture set aside on each ball.
Cover with an almond. Let the cinnamon balls dry for about 2 hours at room temperature. Bake in the preheated oven (electric oven 150 ° C / gas: level 1) for 20-25 minutes. Results in about 50 pieces.