I have a love/hate relationship with Easter. I love the gathering of family, Easter egg hunts, the feeling that spring is in the air... on the other hand, Easter sneaks up on you right as you're about to sweat off those last 5 pounds from Christmas, and all of a sudden BAM! Cadbury explosion! Mini Eggs everywhere! Say hello to another two months of baggy sweater dresses and leggings.
Anyway, I digress. I'm not sure why I made these wee lamb cookies, but they were a pain. To this day I struggle with achieving the right consistency for "stiff" piping icing for details like the lamb's coat. It's either too loose and you get a soupy, bumpy surface that resembles nothing, or it's so stiff that your hand is ready to fall off after piping one cookie.
I think I achieved a reasonable measure of success here, but the piping still isn't quite as sharp as I'd like. I'm fairly certain this was because I wasn't using enough meringue powder in my royal icing, which helps to make the icing fluffier (easier to pipe) and stiffer all at the same time.
My favourite part thing these cookies was actually the adorable Easter tins (pictured in the background) I bought from the Dollar Store to package them in. Dollar Store FTW!
About the Author
Hi, I'm Adriana! I'm a compulsive baker of goods, an artist, a chorister, and a lover of the 90’s. I've hiked across Spain and can catch my own fish for dinner.