Pirouettes Recipes

LEMON PIROUETTES

Steps:

• Using a pencil, draw three 3-in. circles on a sheet of parchment. Place paper, pencil mark down, on a baking sheet; set aside., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter, lemon zest and extracts. Gradually beat in flour until smooth., Spread 2 teaspoons batter over each circle. Bake at 400° for 4-6 minutes or until edges are lightly browned., Working quickly, loosen cookies from parchment with a thin spatula and roll up. Repeat with remaining batter., In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper and sprinkle with coconut. Let stand until set. Store in an airtight container.

PIROUETTE COOKIES

Steps:

• Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray.
• Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
• Add granulated sugar, flour and salt and process until well combined.
• Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
• Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
• Bake cookies until edges are golden (about 5 minutes).
• Remove from oven and place sheets on wire racks.
• Using spatula, place cookie on a clean kitchen towel (NOT terrycloth); and carefully roll the warm cookie tightly around the handle of wooden spoon or dowel, pressing firmly as you roll.
• Carefully, slide the cookie off the spoon handle.
• Place cookie on a wire rack to finish cooling.
• Repeat with remaining cookies.
• NOTE: Try to work quickly as you roll each cookie, they must be very warm to roll-- once they have cooled too much, they will not roll.