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.