Chocolate Dipped Tuile &quotCigarettes&quot

Ingredients

• 1 cup confectioners' sugar
• 1/2 cup plus 2 tablespoons all purpose flour
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 3 large egg whites
• 3 ounces bittersweet chocolate, melted
• 1 cup sprinkles for garnish

Directions

1. In a medium bowl, whisk together the sugar, flour, and salt. Add the melted butter, vanilla, and egg whites, and stir until the batter is smooth. Refrigerate until it has thickened, about an hour.
2. Move an oven rack to the middle position and heat the oven to 375°F. Line a baking sheet with a silpat-style non-stick baking sheet liner. Spoon out 2 or 3 scant tablespoon sized portions of batter, shaping each into a 4- by 6-inch oval. Spread the batter in a thin, even layer so it is nearly see-through.
3. Bake until the rims are golden brown and the centers have just a light golden tint, not a pale one. Take the pan out of the oven. With an offset spatula, quickly lift one tuile from the sheet and transfer it to your work surface, underside facing down.
4. Right away, starting at the short end, roll the tuile into the tightest cylinder you can manage with your fingers and palm, being careful with the hot cookie. Hold it briefly so the shape sets, then put it aside to cool. Do the same with the remaining tuiles. If they cool too much and turn brittle before you can shape them, slide them back into the oven briefly to make them pliable again. Continue the process with the rest of the batter.
5. Dip one end of each tuile into the melted chocolate, then into the sprinkles, and place them on a parchment paper lined tray. Refrigerate until the chocolate sets. Serve at room temperature.