Monday, May 10, 2010


As seen in umpteen previous posts, I have a sweet tooth.  I try to balance it out with healthy meals (and I have) but I really enjoy posting the fun stuff... so here's one of them.

Patience is not one of my strong points. You're shocked, I'm sure.  You could say, I am more of a instant gratification kind-of-girl.  My father says that "the best things come to those that wait" but, honestly, who's he kidding, he's one to talk! He's probably the most impatient man on the planet...SO *deep breaths* I must have inherited it :) These cookies are perfect for my cookie quick fix.  Pirouettes are easy, buttery, delicious, versatile, and fun to make! 

A total of 5-6 min between baking, molding, and hardening!  A Silpat is perfect for these cookies since they need to mold so quickly. And with the use of a wooden spoon handle and a light touch, the soft dough sticks perfectly into a beautiful spiral. And imagine the flavor possibilities or a quick dip in chocolate. 

In the end, I served these cookies for a Mother's Day dessert with mango sorbet. And while my brothers are the most stubborn people to please (I make family sound so pleasant), the entire container of pirouettes were gone before I sat down to the table. At least my mom got a cookie... I think.
Recipe from Chocolate Gourmand

Preheat oven to 400° F
1 cup butter, room temperature
1 cup sugar
4 egg whites
1 teaspoon vanilla (or desired extract flavor)
1 cup flour
Preheat cookie sheets and prepare dough
Place cookie sheet with silpat cooking mat in oven to preheat. Cream together the butter, sugar, egg whites and vanilla until light and fluffy. Slowly add the flour and mix until just blended. Place about 1/2 cup of the dough into a pyrex measuring cup and heat in microwave for 8 seconds. The goal is to warm it up to the point it will just start to pour. Once the oven is preheated, use a spoon to coax out about a tablespoon of dough into 4 or 5 well spaced spots on the sheet. Lift the sheet and tilt at steep angles to help the dough form a large, flat circle. It's better to err on too thin than thick, just make sure the dough circles don't touch.
Bake cookies and then immediately roll
Bake for 4 to 6 minutes until edges are browned. It's better to be a little too dark than too light since under browned pirouettes are not crunchy and they are very forgiving of over browning. Quickly remove from oven and use a thin spatula to lift one of the cookies over the handle of a wooden spoon. The cookie will be very hot, but you can use your hands for brief touches to start rolling the cookie over the handle of the spoon. Roll the cookies until they are completely cylindrical, pushing down on the cookie when the outer seam is between the handle and the cookie sheet. This last press will help keep the cookie from unrolling. Quickly set the rolled cookie onto a cooling rack and proceed to the remaining cookies on the sheet.  Once the cookies are completely cooled, place in airtight container. They will keep for up to 2 weeks at room temperature.


Naomi said...

these look beautiful! I love pirouettes, so I will be trying these fo-sure!

Nisrine@Dinners and Dreams said...

These are so cute. I've never made them but Love them so much. A chocolate filling would be so yummy!

Fork1 said...

Oooh chocolate, hazelnut,or lemon mousse,etc would be fantastic. Good idea! My brain wheels are turning

Andrea said...

Wow you make it sound so easy! They are beautiful, so elegant and professional looking!! I'm going to have to make these soon :)

Bryan said...

these sound great, fun and yummy. Plus I have to admit I love my silpat. Any excuse to us it is ok with me.

I hope your mom bot one!

Bryan said...

Bad Speller... bad speller

"I hope your mom GOT one" ;~)

Bridgett said...

I always buy the chocolate filled ones but have never thought to make them. Yours are gorgeous and I love the idea of them served with the mango sorbet.

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