-13-
egg white with salt and lightly brush dough with mixture. Carefully
slice dough to form uniform wedges and prick with a fork. Bake
approximately 15 minutes, until dough is a light golden brown. Let
cool, remove from pan, and slice. Makes approximately 8 large
wedges.
TUILE PIROUETTES
This classic cookie can be made into a variety of shapes, such as a cup
for ice cream. Just place the pirouette into an egg carton to cool. Or
tie a rolled pirouette with a thin ribbon for a graduation party.
10 Tablespoon butter, melted
8 large egg whites
2 cups superfine sugar
2 cups flour, sifted
1
/
8
teaspoon salt
6 Tablespoon heavy cream
1 teaspoon vanilla
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or
parchment paper. Spray with nonstick cookie spray. Beat eggs and
sugar on medium speed in an electric mixer for about 30 seconds. Add
remaining ingredients and beat until just incorporated. Pour a spoonful
of batter onto left half of prepared cookie sheet. Spread batter with
back of a spoon to create a thin circle about 5 inches wide. Repeat on
right half of cookie sheet. Bake about 8 minutes, checking to make sure
cookies are not cooking too quickly around edges. Adjust oven
temperature, if necessary.
Carefully lift cookie off with spatula and shape quickly by rolling over
a pencil. Repeat with remaining batter.
Makes 24 cookies.
RECIPES
