Chocolate Flecked Pirouettes

Beth Streeter


Great plain.. or if you are up for it you can pipe in a cheese cake filling, or a fruit filling. They are wonderful either way. But they do take some practice. They are light and airy with a wonderful crunch.

★★★★★ 1 vote
about 24 cookies
15 Min
5 Min


1/2 c
butter softened (1stick)
1/2 c
egg whites chilled
1/2 c
all purpose flour
1 tsp
vanilla extract
1/3 c
coarsley grated bittersweet or dark chocolate


1Preheat oven to 400 degrees
2Beat butter, sugar, and vanilla in a small bowl until light and fluffy
3Beat in egg whites one at a time.
4Add flour and beat at low speed just until blended.
5Gently fold in chocolate.
6Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
7Bake one sheet at a time in the beginning, till you get the hang of these.
8Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
9Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
10Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
11Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
12Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.

About this Recipe

Course/Dish: Cookies, Chocolate