Combine the flour, baking soda, salt, ground nutmeg, ground cloves and ground ginger. Add the flour mixture to the molasses mixture and mix well. Cover and refrigerate dough for 2 hours. Spray baking sheets with non-stick cooking spray. Cut with 3 or 4 inch sized cookie cutters.
Place cookies on the prepared baking sheets.
Let cookies cool on wire racks. Cover and bring to a boil. This should take about 5 to 10 minutes. Remove form the heat and stir in the marshmallows until smooth. In a clean bowl beat the egg whites until frothy.