Jun 30

Almond Meringue Lollipop Cookies

Skinny Almond Meringue Lollipop Cookies


These cookie pops are light and crunchy on the outside and soft and chewy on the inside. Their delicious chocolaty filling makes them “out of this world” delish! I made these at the last holiday gathering at my house and they were a huge hit and are great for any spring holiday such as Easter and/or Passover. This recipe is also so easy to make! The kids will love helping you put the lollipop together and will love eating it too. Enjoy, and please comment and let me know what you think.

Nutrition: calories 133.5, fat 6.8 g, carbs 16.7 g, fiber 1 g, sugar 14.3 g, sodium 9.4 mg, protein 3.1 g, Weight Watcher PointsPlus® 4


Almond Meringue Lollipop Cookies

Makes 13 lollipop sandwich cookies



  • 2 large or extra-large egg whites at room temperature
  • 2 tbsp super fine sugar — it’s great to have in the house because it dissolves easily in cold beverages. Granulated sugar can be used instead if you don’t have any super fine sugar in the house
  • 1 cup ground almonds — you can find these already packaged as almond meal (or just place almonds in a mini chopper or food processor until finely ground to end up with 1 cup)
  • 1 cup powdered sugar minus 4 tbsp
  • 1 tsp vanilla extract
  • 1/4 almond extract — optional
  • zest of a half of orange
  • pinch of salt
  • a few drops of food coloring – choose your favorite color
  • 13 flat wooden popsicle sticks which can be found at craft store


  • 1/2 cup semisweet chocolate chips
  • 1/8 cup half and half at room temperature — not fat free half and half
  • 1-2 tbsp powdered sugar for dusting cookie tops — optional



  1. Preheat oven to 290 degrees and have cookie sheets lined with parchment paper.
  2. In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.
  3. Gradually add the granulated or super fine sugar.
  4. Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.
  5. Beat in the extracts, pinch of salt, zest and the food coloring.
  6. With a rubber spatula, gently fold in the ground almonds and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.
  7. With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.
  8. Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.
  9. Cool cookies in the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.
  10. While the cookies are cooling you may make your filling. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.
  11. Cool filling in fridge for about 20 minutes until thick, like a frosting.
  12. Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.
  13. Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so.

Get ready for a wonderful, light sweet treat!





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