Chocolate Pirouettes Recipes

CHOCOLATE FLECKED PIROUETTES

Steps:

• 1. Preheat oven to 400 degrees
• 2. Beat butter, sugar, and vanilla in a small bowl until light and fluffy
• 3. Beat in egg whites one at a time.
• 4. Add flour and beat at low speed just until blended.
• 5. Gently fold in chocolate.
• 6. Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
• 7. Bake one sheet at a time in the beginning, till you get the hang of these.
• 8. Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
• 9. Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
• 10. Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
• 11. Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
• 12. Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.

HOLIDAY PIROUETTES

Steps:

• Heat oven to 400. Trace 3 or 4 inch circles onto a parchment covered baking sheet or no-stick foil, set aside.
• In a bowl whisk egg whites and powdered sugar on medium speed until frothy. Stir in flour and salt, then whisk in cooked butter and cream until a smooth batter forms.
• Use 1 teaspoon of batter for each cookie, dropping batter into the center of the circles on baking sheet.
• Spread to an thin even layer using an offset spatula.
• Bake until cookies are just starting to turn golden at the edges and are firm enough to remove from the baking sheet, about 3 minutes or a little less. Remove cookies immediately one at a time and flip bottom side up.
• Roll into a cylinder and place on paper with table knife slightly holding cookies in shape. If too stiff to roll return to oven for 20 seconds to soften. ----- Microwave chocolate or frosting to the consistency of thick honey. Dip the ends of the cookies into glaze, then roll in sprinkles of nuts or coconut. Place on a cooling rack and chill for a few minutes. Note- these freeze well too!

CHOCOLATE PIROUETTES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper lightly coated with a nonstick vegetable spray. Set aside.Combine the flour and cocoa in a small bowl and blend well.Place the butter and confectioners' sugar in a tall medium bowl and beat with a handheld electric mixer (or an electric mixer) on low speed for 1 to 2 minutes, or until creamy. Add half the cocoa mixture and beat on low speed until blended. Add the egg white and remaining cocoa mixture and beat just until incorporated.Spoon a heaping tablespoon of batter on each half of the prepared baking sheet. Using an angular metal spatula (or straight metal spatula), spread the batter into a 5-inch circle, making sure the batter is thin but not transparent. (Don't worry if the batter looks uneven-it will even out during the baking process.) Bake for 8 minutes, or until set. Remove the baking sheet from the oven and use a metal spatula to loosen each cookie. Using your fingers, quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam-side down, on a cake rack to cool completely. Allow the baking sheet to cool completely before repeating the process with the remaining batter. The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for several weeks.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.