Cookies recipe

Best Copycat Pirouette Cookies Recipe

PHOTO; LUCY SCHAEFFER; KITCHEN STYLIST; MARIE RUPP

These delicate cylindrical cookies might trigger some nostalgia. Maybe you snacked on vanilla or chocolate filled wafers at midnight when nothing else met your needs. The cookies are delicate and crispy, a container for hazelnut cream, chocolate, whipped cream or whatever you want to fill them with. And whatever you decide, you’ll love them.

What’s in a Pirouette?
Often you will see this cookie dough made with powdered sugar and egg whites. I preferred to make mine with caster sugar, a whole egg and an extra egg white. This resulted in a buttery soft cookie with a good snap.

Which cookies are similar to pirouettes?
Spanish barquillos are very similar to pirouettes and were later popularized in the Philippines and Latin America. Italian pizzelle – cookie dough made in a pizzelle iron – is a close relative but created in a disc and often flavored with anise. The krumkake is a Norwegian cookie that looks like a pizzelle but in the shape of a cone.

How do you form the cookie while it’s hot?
Timing is everything when it comes to pirouette. Working in batches is crucial because once out of the oven they need to be shaped before they start to cool, which happens immediately. If you work in batches of 2, 3, or even 4 cookies, that gives you time to roll. Also, don’t do it with your bare hands (ouch!); Instead, use thick, food-grade gloves that will allow you to handle the hot cookie. Use the back of a thin wooden spoon, chopsticks, or even a metal straw to roll pirouettes. Be sure to use a tool that can create a hollow center.

Did you make these? Let us know how it went in the comments below!

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Yields:

18 – 20

Preparation time:

0

hours

5

minutes

Total time:

0

hours

45

minutes

1/4 tsp.

(1/2 stick) unsalted butter, softened

1/4 tsp.

(50 g.) granulated sugar

1


(50 g.) large egg, room temperature

1


(35 g.) large egg white, room temperature

1/2 tsp.

pure vanilla extract

1/2 tsp.

(60 g.) all-purpose flour

Nutella, for serving (optional)

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  1. Preheat the oven to 375°. Draw 4 (5″) circles on one side of a piece of parchment to use as a guide, then lay the parchment on a marked foil tray side down.
  2. In the large bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat the butter and granulated sugar until light and fluffy, about 1 minute. Add egg and egg white one at a time, beating to combine after each addition and scraping down bowl, until combined. Add vanilla and beat to combine.
  3. Reduce mixer speed to low. Add flour and salt and beat until incorporated.
  4. Drop a teaspoon of batter onto the parchment. Using an offset spatula, spread into very thin rounds (they should barely be translucent on parchment paper) above the circular guides. Cook until edges begin to brown, 4 to 6 minutes.
  5. While wearing gloves, quickly roll the cookies with a rounded object, such as a wooden spoon handle or chopstick, into a thin, cylindrical shape. Let cool completely. Repeat with the remaining dough.
  6. Fill a piping bag with Nutella, if using, and cut off a small wedge. Gently fill the pirouettes with Nutella on each side.
pirouettes

PHOTO; LUCY SCHAEFFER; KITCHEN STYLIST; MARIE RUPP

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