Whip egg whites with salt until very stiff. Gradually add the powdered sugar and continue to beat until the mixture is glossy. Mix lemon zest, chocolate, almond kernels and cinnamon. Then fold into the egg white mixture in small amounts. Preheat the oven to 160 degrees. Prepare a baking tray lined with parchment paper. Spoon 1 teaspoon of the dough onto the tray. Leave enough space because the dough will separate. Decorate each macaroon with an almond half. Bake in the middle of the oven for about 2o minutes. The macaroons may still have a soft core when you take them out, they will become hard when they cool down.
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