Tuile Pirouettes

This classic cookie can be made into a variety of shapes, such as a cup for ice cream. Just place the pirouette into an egg carton to cool. Or tie a rolled pirouette with a thin ribbon for a graduation party.

Pepperidge Farm makes several filled pirouettes: Chocolate Hazelnut, French Vanilla, Mint Chocolate and Chocolate Fudge.

10 Tablespoon butter, melted
8 large egg whites
2 cups superfine sugar
2 cups flour, sifted
1/8 teaspoon salt
6 Tablespoon heavy cream
1 teaspoon vanilla

Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray with nonstick cookie spray.

Beat eggs and sugar on medium speed in an electric mixer for about 30 seconds. Add remaining ingredients and beat until just incorporated.

Pour a spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet.

Bake about 8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust oven temperature, if necessary.

Carefully lift cookie off with spatula and shape quickly by rolling over a pencil.

Repeat with remaining batter.

Once cool,

Makes 24 cookies.