Beat the eggs together with the sugar and honey until foamy, then mix in the other dough ingredients. The dough can be refrigerated overnight so that it sets nicely. Roll and cut the dough into desired sizes and place on the tray. Ideally, you should use a perforated, coated baking tray for baking. The baking time depends largely on the size/volume of the gingerbread. In the best case scenario, cut open a gingerbread after it has cooled down for a while and check it, if necessary extend the baking time. They should still be nice and soft on the inside but baked through, not hard at all. After cooling, beat the egg whites until stiff and add the sifted powdered sugar and continue beating until smooth. Spread a thin layer over the cooled gingerbread cookies. Tip: Couverture is also suitable for the coating.