1Start by making the cookie part. Whisk the eggs and the sugar together until frothy.
2Heat up the honey in the microwave and stream it into the egg mixture while constantly whisking.
3Separately, sift together the flour, cinnamon, salt, and baking soda. Add the dry ingredients to the wet ingredients, kneading until combined.
4Cover with plastic wrap and let sit 12 hours refrigerated.
5Preheat the oven to 200 degrees Celsius.
6Turn the dough out onto a lightly floured work surface and roll it out into 1/2-centimeter thickness. Using gingerbread house molds, place the pieces on the dough and lightly press. Cut out the impressions of the dough.
7Place the dough into the molds pressing down so there is no air between the bottom of the mold and the dough. The dough should only fill the mold 1/2 to 2/3 full. Smooth out the top.
8Place the molds on a baking sheet and bake 20 to 25 minutes until lightly golden. When done, unmold and let cool on a baking rack. Before completely cooled, cut out any windows with a sharp, serrated knife.
9Using a firm piece of cardboard or plastic, line with aluminum foil to make the base of the cookie house.
10To make the glaze, whisk the egg whites and lemon juice together until soft peaks form. Then whisk in the powdered sugar little by little until you get the consistency of toothpaste. Fill a pastry bag with the glaze and a number 2 tip and decorate the cookies as you like.
11Once the glaze is completely dry, put the house together. Where the walls come together at the base, place globs of glaze for them to stick to. It is easier to fill the seams with glaze both inside and outside and then reinforce them with stick pins until the glaze is completely dry. Once dry, remove the stick pins.
12Decorate the outside with candies stuck with more glaze if you wish.