Photography: Dana Gallagher

Source: Martha Stewart Living, January 2006

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Cut candy belts in half lengthwise, about 3/8 inch wide. Wrap 1 candy strip around each scroll, and knot.

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