Name: Candy-Stripe Cookie Sticks
Yield: 3
Ingredients: 8 large egg whites -; 2 c. sugar -; 2 c. all-purpose flour -; Pinch of coarse salt -; 10 tbsp. unsalted butter -; 1/4 c. heavy cream -; 2 tbsp. heavy cream -; 1 tsp. pure vanilla extract -; Red gel-paste food coloring -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Candy-Stripe Cookie Sticks

1. 8 large egg whites -

2. 2 c. sugar -

3. 2 c. all-purpose flour -

4. Pinch of coarse salt -

5. 10 tbsp. unsalted butter -

6. 1/4 c. heavy cream -

7. 2 tbsp. heavy cream -

8. 1 tsp. pure vanilla extract -

9. Red gel-paste food coloring -

How to cook deliciously - Candy-Stripe Cookie Sticks

1. Stage

Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined.

2. Stage

Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside.

3. Stage

Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.

4. Stage

Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.

5. Stage

Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.