Sweet Little Meringue Lambs

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

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Servings 12

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( 9 ) Ratings

9 Ratings

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ingredients 7
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

2: egg whites

1/8: teaspoon cream of tartar

1/8: teaspoon almond extract

1/2: cup sugar

1/4: cup slivered almonds

24: sliced almonds

36: miniature semisweet chocolate chips

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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.