Preheat oven to 200 degrees. Place the rack on the bottom rung of the oven.
Beat the egg whites in a medium bowl until soft peaks form. Careful not to overbeat. Stir in the powdered sugar until well combined. Reserve two heaping tablespoons of the egg white mixture for the glaze.
Add in the almond meal, cinnamon, vailllezucker, and salt, and beat until the mixture comes together into a relatively stiff and pliable dough.
Place the dough on a nonstick surface sprinkled with powdered sugar, and roll it to a ⅓-inch thickness. Use a 3-inch star cookie cutter to cut out the cookies and transfer them to a nonstick or lined cookie sheet.
Using a pastry brush, glaze the cookies with the reserved egg white mixture.
Place the cookie sheet on the bottom rack of the oven. Bake for 30 minutes or until set. Open the oven door just a crack and let the cookies set for another 10 minutes to dry out further. Then transfer to a wire rack to cool completely.
The cookies can be stored in a dry, airtight container for at least two weeks.