Sweet Little Meringue Lambs

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  • 30 min prep time
  • 3 hr 0 min total time
  • 7 ingredients
  • 12 servings


egg whites
teaspoon cream of tartar
teaspoon almond extract
cup sugar
cup slivered almonds
sliced almonds
miniature semisweet chocolate chips


  1. 1 Heat oven to 225°F. Line cookie sheets with foil; spray foil with nonstick cooking spray.
  2. 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. 3 Spoon meringue mixture into small resealable food storage plastic bag; seal bag. Cut 1/4-inch hole in bottom corner of bag.
  4. 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. 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.




Nutrition Information

Recipe Step Photos

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