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1
Preheat oven to 400F.
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2
Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy.
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3
Reduce speed to low.
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4
Add flour and salt; mix until just combined.
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5
Add butter, cream, and vanilla, and beat until combined.
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6
Transfer 1 cup batter to a bowl (set remaining batter aside).
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7
Stir in red coloring until desired color is reached.
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8
Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2).
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9
Secure end of pastry bag with rubber band.
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10
Set aside.
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11
Put a 3 by 6-inch rectangle stencil on a baking sheet lined with a nonstick baking mat (such as Silpat).
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12
Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula.
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13
Repeat with stencil and more batter.
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14
Pipe evenly spaced diagonal tinted stripes onto each rectangle.
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15
Bake until pale golden, 6 to 8 minutes.
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16
Immediately loosen edges with a spatula, and flip cookie over.
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17
Starting from one long side, roll cookie into a thin cylinder.
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18
Place seam side down on a clean work surface; let cool until set.
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19
Quickly repeat with second cookie.
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20
Repeat process, tinting and baking two or three cookies at a time.
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21
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week.
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22
1.
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23
Cut a 3 by 6-inch rectangle from card-board as a template.
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24
Position template on baking sheet, and spoon on a tablespoon of batter.
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25
Spread it to fill template with an offset spatula.
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26
2.
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27
Pipe evenly spaced diagonal stripes over batter.
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28
Repeat a second time on same baking sheet.
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29
3.
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30
Bake flat, and roll cookies while theyre still warm, then set aside to cool.
