Whip the egg whites, lemon zest and juice until stiff, sift in the powdered sugar and continue to whip until the mixture is firm and glossy.
Pass the jam through a sieve and fold in. Carefully fold in almonds and poppy seeds.
Fill the mixture into a piping bag with a No. 6 nozzle and pipe into small 2.5 cm puffs onto baking sheets lined with baking paper. Let dry for 2 hours.
Then bake in the preheated oven at 150 °C on the 2nd rack from the bottom for 12-15 minutes. Remove from baking sheet with the paper, press half of the cookies in the center a bit with a wooden spoon handle and let cool on the paper.
Pass the jam through a sieve. Pour into a piping bag with a small nozzle. Fill the depressed cookies with the jam (except for a small remainder), place the other half on top.
Decorate with the remaining jam, top with the drained cranberries and let dry.
Dust with powdered sugar and store tightly closed.