For the lucky elephants, beat the egg whites until stiff. Mix the chocolate and nuts, fold into the beaten egg whites together with the sugar, spices, cocoa and grated lemon zest.
Cut out walnut-sized balls and press into sugared elephant molds. Turn out onto a baking sheet lined with parchment paper and let dry overnight. The next day, bake in a preheated oven at 180° C (hot air 160° C) for about 15 minutes. For lucky elephants, the trunk must point upwards!