Beat the egg whites with the powdered sugar and salt for about 20 minutes until foamy. Grate the marzipan paste with a fine grater and mix with the jam, orange juice, honey, candied lemon peel, candied orange peel, vanilla sugar, lemon zest and beaten egg whites by hand. Mix flour, breadcrumbs, cocoa, gingerbread spice and cinnamon and stir in. Pipe the mixture about 1 cm high onto the wafers using a piping bag and a hole nozzle. Flatten the gingerbread a little by hand so that the mixture is the same height and bakes well. Allow to dry for approx. 3 hours before baking. Bake in the preheated oven at 165 to 175 °C for 8 to 10 minutes until light brown.
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