Ingredients
8large egg whites
2cupssugar
2cupsall purpose flour
pinch of coarse salt
10tbspunsalted butter
¼cupheavy cream
2tbspheavy cream
1tsppure vanilla extract
red gel paste food coloring
Preparation
Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy.
Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached.
Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside.
Put a 3×6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat.
Pipe diagonal tinted stripes onto each rectangle. Bake cookies for 6 to 8 minutes, until pale golden.
Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick.
Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.
Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
