Directions: |
Directions:†Brand confectionery coating.
In advance: Make candies. Mold candies, filling mold 1/8 in. high; refrigerate until firm and unmold. Make extras to allow for breakage.
Prepare tuille scrolls. For filling, prepare whipped icing mix following package directions; add dry pudding mix and beat.
Place filling in decorating bag fitted with tip 2A; fill scrolls. Tie bow around scrolls. Attach number candies with melted candy.
Preheat oven to 400°F. Spray cookie sheets with vegetable pan spray. In large bowl, beat egg whites, sugar and flour until blended and smooth. Beat in melted butter, vanilla and salt. Preparing 2 cookies at a time, drop 2 tablespoons batter onto cookie sheet, about 6 in. apart. Spread with tapered spatula to form a 4 x 6 in. oval. Bake 6-8 minutes or until edges are golden.
Working quickly, remove cookies with tapered spatula and roll over plastic dowel rod, wrapping from 4 in. side to form 4 in. wide cookies. If cookies become too hard to shape, return cookie sheet to oven for 1-2 minutes to soften slightly. Cool completely. Repeat with remaining dough.
Store in airtight container or add filling if desired.
Whipped Icing
2 large tubs of Cool Whip
1 cup or more of Powdered Sugar
1 to 2 tsp Clear vanilla extract or 1 pouch of Dr. Oetker Original Vanilla Sugar
1 pouch of Whipit (made by Dr. Oetker)
Blend all ingredients on low speed until well blended and then mix on high speed for about 5 minutes. You have to play with the amount of powdered sugar to get to the consistency you want.
Whipit is a stabilizer for whipping cream and can usually be found in the baking aisle of the grocery store. |
This recipe for Graduation Scroll Crepes is from