Cigarettes Russes
These delicate wafers are rolled while still slightly warm, then dipped in melted chocolate for a little sweet flair.
Makes 30 to 40.
Makes 30 to 40.
Ingredients
2 cups confectioners’ sugar, sifted
1 1/4 cups all-purpose flour
1/8 teaspoon salt
10 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped medium fine
1 1/2 teaspoons light corn syrup
Vegetable-oil cooking spray
Directions
1.In a mixing bowl, combine sugar, flour, and salt; make a well in the center. Add melted butter, egg whites, cream, and vanilla. Mix until well combined. Refrigerate, covered, for at least 2 hours or overnight.
2.Heat oven to 425 degrees. place rack in center. Spray two baking sheets (do not use air-cushioned sheets or line with parchment) with vegetable-oil spray. Spoon a heaping tablespoon of batter onto baking sheet. Using the back of a spoon, spread batter into a very thin 6-by-3 1/2-inch oval. Repeat, making three more ovals of batter on the sheet.
3.Bake just until brown around edges, about 6 minutes. Meanwhile, prepare second baking sheet. Working quickly, use a knife or long metal spatula to transfer a cookie to a work surface; roll around a chopstick or thin wooden dowel, forming a cigarette shape; place on wire rack to cool. Repeat with remaining 3 cookies. If they get too stiff, return baking sheet to oven for 30 seconds. Continue baking and shaping cookies until batter is used up.
4.Combine chocolate, corn syrup, and remaining 4 tablespoons butter in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 1 inch of each cooled cookie into chocolate. Place on a wire rack, with dipped section off the edge, to dry. Store between waxed paper in an airtight container for 2 to 3 days.
1 1/4 cups all-purpose flour
1/8 teaspoon salt
10 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped medium fine
1 1/2 teaspoons light corn syrup
Vegetable-oil cooking spray
Directions
1.In a mixing bowl, combine sugar, flour, and salt; make a well in the center. Add melted butter, egg whites, cream, and vanilla. Mix until well combined. Refrigerate, covered, for at least 2 hours or overnight.
2.Heat oven to 425 degrees. place rack in center. Spray two baking sheets (do not use air-cushioned sheets or line with parchment) with vegetable-oil spray. Spoon a heaping tablespoon of batter onto baking sheet. Using the back of a spoon, spread batter into a very thin 6-by-3 1/2-inch oval. Repeat, making three more ovals of batter on the sheet.
3.Bake just until brown around edges, about 6 minutes. Meanwhile, prepare second baking sheet. Working quickly, use a knife or long metal spatula to transfer a cookie to a work surface; roll around a chopstick or thin wooden dowel, forming a cigarette shape; place on wire rack to cool. Repeat with remaining 3 cookies. If they get too stiff, return baking sheet to oven for 30 seconds. Continue baking and shaping cookies until batter is used up.
4.Combine chocolate, corn syrup, and remaining 4 tablespoons butter in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 1 inch of each cooled cookie into chocolate. Place on a wire rack, with dipped section off the edge, to dry. Store between waxed paper in an airtight container for 2 to 3 days.
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