Ingredients
For the cookies:
- 4 egg whites
- 1 cup all-purpose flour
- 1 cup confectioners' sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
For the chocolate:
- 1 1/2 cups semisweet chocolate chips
Directions
For the cookies: Preheat the oven to 250 degrees F.
Whisk the egg whites in a bowl just until mixed. Sift in the flour and the confectioners' sugar and whisk until combined. Slowly incorporate the milk, melted butter, and the vanilla extract. On a well-greased sheet pan or silpat, add tablespoons of batter equally spaced apart from one another. Spread each thin and in a rectangular shape, using the back of a spoon. Bake the wafers just until brown around the edges, about 4 to 8 minutes. With a flexible knife or metal spatula, lift the wafers off the baking sheet while they are still hot. If they cool down, warm them briefly in the oven. Working quickly, curl the hot wafers at once around a pencil. If they harden while shaping, return them to the oven briefly until they soften.
For the chocolate: On a low simmer in a double boiler, melt the chocolate chips. Dip the end of each cigar cookie into the chocolate and place on a well-greased cookie sheet to cool. Tuck a fortune message into the inside of each of the cookies.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By corsairmo_11869961
Lubbock, TX
on May 17, 2009
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My wife and I have been playing around with this recipe for a couple of days now. It can work but it needs serious tweaking. The batter is fine, but the technique needed for baking them had to be drasticly altered. First off make sure the tray is extra greased up. Then you'll probably want to experiment with how thick or thin to make them. We finally ended up baking them for about 3 minutes at about 300 degrees until they are soft but firm enough to peel off the pan. The best size for us was about 2 inches by 3 inches. We then rolled them into the cigar shape right on the pan with our fingers and a spatula. Then we put them back in the oven to crisp for about 3-5 minutes until they started to toast around the edges. Then we pulled them out and dipped them. Definitely not an easy or quick recipe. Now that we figured them out I doubt we'll ever make them again! But they are tasty and fun once they are done right.
By thompson4319_660375
Flintstone, GA
on March 10, 2006
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the recipe is not correct or I did something wrong...They did not turn out as expected...Anyone have any suggestions about the finished product?
By anc3266_4560764
Floral City, FL
on December 27, 2005
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There is something drastically wrong with this recipe. It would help if there was a picture included but after many attempts and many changes they just do not work with these instructions.
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