Beat egg whites until stiff, add sugar by the spoonful and beat until stiff. Mix candied lemon peel, almonds and chocolate, stir in about half of the snow well, fold in remaining snow.
Cover a baking tray with baking paper, brush with a little oil and spread the chocolate mixture evenly on it.
Bake at 150 °C for about 20 minutes and immediately cut out circles with a small round cookie cutter.
Put the cooled slices together with jam, let them dry a bit.
Fill a small bowl with chocolate sprinkles, then brush the edges thinly with jam and roll the doughnuts in the chocolate sprinkles.
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