Ingredients
- 8 large egg whites
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 pinch coarse salt
- 10 tablespoons unsalted butter
- melted and cooled (1 1/4 sticks)
- 12 cup heavy cream
- plus
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- red food coloring
- gel-paste type
Instructions
- Preheat oven to 400.
- Put egg whites and sugar in a bowl, and mix with an electric mixer or egg beater until foamy.
- Slow speed, and add the flour and salt.
- Mix until it's just combined.
- Add the butter, cream, and vanilla and beat until combined.
- Put one cup of the batter in a small bowl.
- Into the one cup batter add red food colouring until the desired colour had been reached.
- Put this tinted batter in a pastry bag, fitted with a small plain round tip.
- Secure the end of the pastry bag with a rubber band and set it aside.
- Cut a stencil out off stiff cardboard with 3-by-6-inch rectangle in it.
- Line a baking sheet with parchment paper or a baking mat, and place the stencil down.
- Spoon heaping tablespoons of the batter into the stencil one at a time, spreading each out each spoonful with a spatula, until the shape is filled.
- Move the stencil over and make another rectangle in the same manner.
- Pipe diagonal stripes with the tinted batter onto each rectangle, in a manner similar to a candy cane.
- Bake until a pale gold, about 6-8 minutes.
- Immediately loosen the edged of the cookie with a spatula, and flip the cookie over, so that the stripes will be on the outside when rolled.
- Starting from one of the long sides, roll the cookie into a stick.
- Place with the seam side down on a clean work surface to let it cool.
- Repeat with the second cookie quickly.
- Continue, making two or three cookies at a time as you baking sheet allows.
- Store between layers of parchment or wax paper in an airtight container for up to one week, or freeze.
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