Photography: Dana Gallagher
Source: Martha Stewart Living, January 2006
- 4 large egg whites, room temperature
- 1 cup sugar
- 1 cup all-purpose flour
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 3 tablespoons heavy cream
- 3/4 teaspoon pure vanilla extract
- 8 sour candy belts
Preheat oven to 375 degrees. Put egg whites and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in flour and salt. Add butter, cream, and vanilla; mix until just combined.
Spoon 4 teaspoons batter onto a baking sheet lined with a nonstick baking mat. Thinly spread into a 5-by-5 1/2-inch rectangle. Repeat. Bake until pale golden around edges, about 6 minutes.
Transfer sheet to a wire rack. Immediately loosen cookies with a spatula; flip. Starting at 1 short side, quickly roll cookie to the halfway point using the handle of a small wooden spoon. Repeat on opposite side. Repeat with remaining batter. Transfer to a wire rack; let cool.
Cut candy belts in half lengthwise, about 3/8 inch wide. Wrap 1 candy strip around each scroll, and knot.