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Sweet Little Meringue Lambs

Sweet Little Meringue Lambs
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You'll be counting sweet little lambs instead of sheep once you try these delicate low-calorie cookies!

Prep Time:
30 Min
Total Time:
3 Hr
Makes:
12 cookies
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INGREDIENTS
2egg whites
1/8teaspoon cream of tartar
1/8teaspoon almond extract
1/2cup sugar
1/4cup slivered almonds
24sliced almonds
36miniature semisweet chocolate chips
DIRECTIONS
1.Heat oven to 225°F. Line cookie sheets with foil; spray foil with nonstick cooking spray.
2.In small bowl, combine egg whites and cream of tartar; beat until foamy. Add almond extract and sugar 1 tablespoon at a time, beating constantly at high speed for 4 to 6 minutes or until sugar is dissolved, and whites are glossy and stand in stiff peaks. DO NOT UNDERBEAT.
3.Spoon meringue mixture into small resealable food storage plastic bag; seal bag. Cut 1/4-inch hole in bottom corner of bag.
4.To make each lamb body, squeeze bag in a squiggly motion to pipe enough small (1/2-inch) dots of meringue to form 3-inch oval shape on sprayed foil-lined cookie sheets. Pipe large dot next to meringue oval to form head. Place 4 slivered almonds on each body for legs, 2 sliced almonds for ears and 3 chocolate chips for eyes and nose.
5.Bake at 225°F. for 1 1/2 hours. (Two cookie sheets can be baked at one time.) Turn oven off; let cookies cool in oven with door closed for about 1 hour or until crisp.

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