Preheat oven to 150C / 300F

Line 2 large baking sheets with parchment paper.

Combine egg whites and both sugars in the bowl of a stand mixer and mix until stiff peak forms.

Add cinnamon, ginger, cloves and crushed gingerbread cookies and mix until just combined.

Transfer to the lined baking sheets using a small cookie scoop.

Bake for 10-12 minutes or until the meringue cookies are cooked.

Take out of the oven and let cool down for 5 minutes before removing.

To store: Let cool completely down to room temperature and store in an airtight container.