Bring the butter and cream to the boil.

Dissolve the crushed couverture in it and stir in the gingerbread spice. Now refrigerate for three to four hours.

Beat the egg whites into very thick snow and gradually let the sugar trickle in and keep beating until a glossy, firm mass is formed. Add lemon juice.

Mix the almonds and cocoa in a bowl and then fold in the egg whites.

Now place small piles on a tray lined with foil or baking paper. This is not possible with the piping bag, because the mass is too tough.

Bake in a preheated oven at 140 degrees Celsius for about 15 minutes and then let it cool down.

Spread some of the ganach on the underside of a kiss and put a second kiss on it. Sprinkle with a little powdered sugar.

Ganache - pronounced "Ganasch" is the name given to the cream made from chocolate / couverture, cream and butter.

* Link to spice mixes: My gingerbread spice