2 egg whites
3 drops vanilla extract or essence
1/2 cup granulated or superfine sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
Chocolate (semisweet or bittersweet), melted
Preheat oven to 400°F (200°C). Grease and flour a cookie sheet.
Beat the egg whites with the sugar until smooth. Stir in the remaining ingredients. Mix well until blended. Refrigerate mixture for at least 2 hours or overnight.
Place a small spoonful of the mixture onto the cookie sheet and spread it out to 4 x 3 inches (12 x 8 cm). Repeat with another spoonful, leaving about 2 inches of space between them. Bake for 5 - 7 minutes at 400°F (200°C) until golden, then cool them on the cookie sheet for one minute.
Working quickly, with a long metal spatula, carefully lift one cookie at a time from cookie sheet and roll it around something thin, (the handle of a wooden spoon is ideal) and leave it to cool on cooling rack. Repeat procedure with remaining mixture. Cool cookies completely before dipping in melted chocolate (if using). Store in airtight container for up to 1 week.
Note: If the cookies harden before you can shape them, return them to the oven for 30 - 60 seconds. Bake only a few cookies at a time.
The tips ( about 1-inch) may be dipped in melted chocolate. Let chocolate set completely, then store cookies in layers between pieces of waxed paper in an airtight container for up to 1 week.
Cookies may also be filled with chocolate-hazelnut cream, such as Nutella.
Makes 16 cigarettes russes.
Date: May 21, 2003