- 2 large egg whites
- ½ cup superfine sugar
- 1/3 cup cake flour
- 2 tablespoons unsalted butter melted
- 1 teaspoon unsweetened cocoa powder
- Preheat oven to 350° F.
- In the bowl of an electric mixer using the paddle attachment, blend the egg whites and sugar together on medium speed until just foamy.
- On low speed, add flour and melted butter.
- Remove 2 tablespoons of batter to a small bowl and mix in cocoa powder. Place this cocoa batter into a pastry bag fitted with a small plain tip. Put aside.
- On a parchment-lined or silicone mat-lined sheet pan place a teaspoonful of batter.
- Using a small spoon or offset spatula, spread the batter into a three-inch circle.
- Repeat the above procedure with more batter leaving a space around each circle.
- When the sheet pan is covered with circles of batter, using the cocoa batter, pipe tiny dots randomly over each circle of batter. Bake them for 6-9 minutes, rotating the sheet pan midway, until the cookies are light brown around the edges.
- After baking, roll each cookie around the handle of a greased wooden spoon to make a pirouette. As the cookie cools gently slide it off the handle and place it onto a plate. Repeat with the remaining cookies.
- If the cookies cool and become hard before you can roll them, return the sheet pan to the oven to soften them for a few seconds.
- Repeat the above procedure making pirouettes, until all of the batter is used up.
Makes about 18 pirouettes