Mix the nuts with confectioner’s sugar, vanilla pulp, cinnamon, and 1(egg white.)

Beat the rest of the egg whites to stiff peaks with granulated sugar.

Fold the beaten egg whites bit by bit into the nut mixture.

Put the batter in a piping bag fitted with a round nozzle, and pipe 20 equally sized doughnuts onto a baking sheet lined with parchment paper (make half of them slightly flatter to be the bases).

Sift confectioner’s sugar over them.

Place in the oven at about 175–200 °F (80–100 °C), leave the oven door slightly open, and dry more than bake the doughnuts for 2½ to 3 hours.

Remove from oven and let cool.

Store in a dry place.

For the cream, purée strawberries with confectioner’s sugar, sieve, and flavor with Cointreau.

Add cold water to the gelatin, remove the excess water, and dissolve the gelatin in some of the strawberry purée, warmed.

Add to the rest of the strawberry purée.

Whip the cream with confectioner’s sugar, fold into the strawberry purée, and chill for 2 hours.

Pipe the strawberry mousse onto the bases and set the tops on the mousse.