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