Polka-Dotted Pirouettes

Polka-Dotted Pirouettes


  • 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