Black and White Piru-ets

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friday nights

november 21

Black and White Piru-ets

" Save the Last Dance" Black and White Piru-ets

Just one bite of Claud’s “Black and White Piru-ets” will make you want to be a professional ballerina too.

Yield: 2-dozen pirouettes

1/2 cup butter, softened
1/2 cup sugar
2 large egg whites
1/2 teaspoon vanilla
1/2 cup all-purpose flour
2 tablespoons finely chopped bittersweet chocolate
2 tablespoons finely chopped white
1 teaspoon finely grated orange zest
Melted dark and white chocolate, for dipping

Directions

1. Preheat oven to 400°F. Line cookie sheets with parchment or silpat.

2. Beat butter and sugar until light and fluffy; beat in the egg whites one at a time and then beat in the vanilla extract. Add the flour a tablespoon at a time and then continue beating until the flour is incorporated. Don’t overbeat. Fold in the chopped chocolate and the orange zest.

3. By rounded tablespoon, drop the mixture onto the prepared cookie sheets. Leave 2 to 3 inches between each cookie. Carefully spread the batter out into thin, 3- to 4-inch rounds using the back of an oiled tablespoon. Bake for 4-5 minutes until very lightly golden around the edges, but not brown. (Alternately, the batter can be placed over hot water to allow the batter to be thinner. This allows the batter to be more pourable in consistency and allows the batter on the pan to be pan rotated to ensure really thin cookies. Practice might be required to perfect this technique!)

4. Once the cookies are baked, you have to work quickly, and, unless your hands are impervious to heat, put on a pair of cotton gloves. Remove cookie sheet from oven and using a thin, frosting spatula, carefully remove one hot cookie and roll it around the (clean) handle of a wooden spoon or a whisk. Overlap the edges and press to seal. Place the now cylindrical cookie on a rack to cool and quickly move on to another. If the cookies began to cool and harden before you’ve had a chance to roll them, return the pan to the oven for a moment.

5. Once cooled, dip the end of each cookie first into melted white chocolate and then into melted dark chocolate. Dipping about ½ inch or so of the cookie end into each chocolate makes a really pretty cookie presentation. You will need to allow the chocolates to re-harden by placing dipped cookies on a cooling rack for 10 minutes or so.

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