Best Cigarettes Russes Recipes

Cigarettes Russes image

Provided by Martha Stewart

Yield Makes 30 to 40

Number Of Ingredients 10

2 cups confectioners' sugar, sifted
1 1/4 cups all-purpose flour
1/8 teaspoon salt
10 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped medium fine
1 1/2 teaspoons light corn syrup
Vegetable-oil cooking spray

Steps:

In a mixing bowl, combine sugar, flour, and salt; make a well in the center. Add melted butter, egg whites, cream, and vanilla. Mix until well combined. Refrigerate, covered, for at least 2 hours or overnight.
Heat oven to 425 degrees. Place rack in center. Spray 2 baking sheets (do not use air-cushioned sheets or line with parchment) with vegetable-oil spray. Spoon a heaping tablespoon of batter onto baking sheet. Using the back of a spoon, spread batter into a very thin 6-by-3 1/2-inch oval. Repeat, making 3 more ovals of batter on the sheet.
Bake just until brown around edges, about 6 minutes. Meanwhile, prepare second baking sheet. Working quickly, use a knife or long metal spatula to transfer a cookie to a work surface; roll around a chopstick or thin wooden dowel, forming a cigarette shape; place on wire rack to cool. Repeat with remaining 3 cookies. If they get too stiff, return baking sheet to oven for 30 seconds. Continue baking and shaping cookies until batter is used up.
Combine chocolate, corn syrup, and remaining 4 tablespoons butter in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 1 inch of each cooled cookie into chocolate. Place on a wire rack, with dipped section off the edge, to dry.

Cigarettes Russes image

Yield makes about 3 dozen

Number Of Ingredients 10

2 cups confectioners' sugar, sifted
1 1/4 cups all-purpose flour
1/8 teaspoon salt
10 1/2 tablespoons unsalted butter, melted
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped
2 teaspoons vegetable oil
Finely chopped toasted almonds, for rolling (optional)

Steps:

Whisk together confectioners' sugar, flour, and salt in a large bowl; make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined. Refrigerate, covered, at least 2 hours or up to overnight.
Preheat oven to 425°F. Line two baking sheets with nonstick baking mats (such as Silpats).
Make four cookies at once: Spoon a heaping tablespoon of batter onto baking sheet. Using an offset spatula, spread batter into a very thin 6 by 3 1/2-inch oval. Repeat, making two more ovals of batter on the sheet. Bake just until brown around edges, about 6 minutes.
When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; roll around a chopstick or a thin wooden dowel, forming a cylinder shape; transfer to a wire rack, and let cool completely. Repeat to roll remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter.
Put chocolate into a heatproof bowl set over a pan of simmering water; stir often until smooth. Stir in oil. Let cool slightly. Dip about 2 inches of each cooled cookie into chocolate. Roll dipped edge in chopped nuts, if desired. Transfer to a wire rack, placing dipped section off the edge, to set. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.