Tuile Scrolls

1. 1

   Preheat oven to 375F.

2. 2

   Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center).

3. 3

   With electric mixer on medium speed, beat egg white and sugar until combined.

4. 4

   Beat in flour and salt.

5. 5

   Add butter, cream, and vanilla; beat until just combined.

6. 6

   Place template on a Silpat-lined rimmed baking sheet.

7. 7

   Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula.

8. 8

   Repeat to fit six on a sheet.

9. 9

   Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes.

10. 10

    Immediately loosen cookies with offset spatula; turn over, bottom side up.

11. 11

    Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet.

12. 12

    Transfer to a wire rack; let cool.

13. 13

    Repeat with remaining tuiles.

14. 14

    (If cookies become too cool to shape, briefly return to oven.)

15. 15

    Repeat with remaining batter to make 24 tuiles.

16. 16

    Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips.

17. 17

    Wrap a candy strip around each scroll, and tie to secure.

18. 18

    Scrolls can be stored up to 1 week at room temperature in airtight containers.

* Per serving · 4 servings · Values may vary.