Navigation
  • Home
  • About Me
    • My Story
    • Work With Me
  • Recipe Index
  • Gluten-Free Travel & Dining Guide
  • 52 Projects
    • 52 Sweets
    • 52 Donuts
    • 52 Foods on a Stick
  • Contact Me

Snowy Pirouettes

January 11, 2011 By Johnna 2 Comments

This post contains affiliate links. See my disclosure for more information.

Surprise!  It’s an extra Sweet this week.  It doesn’t feature one of the 52 Ingredients chosen for the year, just a bonus treat on a snowy day.

This afternoon two of my neighbors were having a duel with their snowblowers, battling to see who could clear all of the sidewalks and driveways on our street first.  Their battle culminated in my driveway, giving me a front and center (and heated) view.  I’m not sure which of them blew the final bit of snow aside, so I declared them both winners and delivered Snowy Pirouettes cookies to them this evening.

Snowy Pirouettes (makes approximately 20)
Adapted from this recipe in Ladies’ Home Journal



3 large egg whites
1/2 cup powdered sugar
1/2 cup of my favorite gluten-free flour blend
pinch of guar gum
pinch of salt
2 1/2 T. unsalted butter, melted and cooled
1 1/2 t. heavy cream

4 oz. white chocolate
1 cup shredded coconut, finely chopped
(I used Angel Flake sweetened, unsweetened would have worked just as well)

1.  Using a file folder, cut out a 5″ square.  In the middle of the 5″ square, cut out a 3 1/2″ circle.  This will be the template for the cookies.

2.  Heat over to 400 degrees.  Line a large baking sheet with a Silpat mat.

3.  In stand mixer, whisk egg white and powdered sugar on medium speed for approximately 2 minutes, until slightly frothy.  Add flour, salt and guar gum, mixing on medium speed until incorporated.  Add butter and cream, mix until a smooth batter forms, scraping down sides of bowl as necessary.

4.  Using a heaping teaspoon full of batter, drop in the center of the template on baking sheet.  Spread evenly using offset spatula.  This will be very thin, transparent enough to see through to the Silpat underneath the batter.  Remove template and repeat, putting no more than 4 cookies on a large baking sheet.

5.  Bake cookies 4 to 5 minutes, only until slightly brown on the edges.  These brown very quickly.  Once out of the oven, gently lift off with a cookie spatula, flipping them over.  Immediately roll into a cylindrical shape.  They will be HOT so work fast to save your fingers.  Place on a cooling rack, top edge down so it does not unroll.  If the cookies become brittle when rolling, they can be returned to the oven for just a few seconds to loosen them up.

6.  Break white chocolate into pieces, place in a bowl and microwave to melt.  I melt mine for 60 seconds, stir, return in 30 second increments until melted. 

7.  Dip one end of the cookies into the white chocolate, then sprinkle or roll in coconut.  Place on cooling rack to set for 15-20 minutes. 

Enjoy!
 

Filed Under: 52 Sweets

« Sweet of the Week #1i, Orange Flax Muffins
Sweet of the Week #2i, Root Beer Float Cupcakes »

Comments

  1. Wendy @Celiacs in the House says

    January 22, 2011 at 1:36 PM

    They're beautiful. I've never thought to even try to make them gluten-free.

    Reply
  2. Johnna says

    January 23, 2011 at 2:01 AM

    Thanks, Wendy! They were delicious. It's snowing again…I may need to make another bath!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

About Me

sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

Stay Connected

Sign up for FREE recipes and updates

Copyright © 2023 · In Johnna's Kitchen · Disclosure Policy · Privacy Policy