Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center). With electric mixer on medium speed, beat egg white and sugar until combined. Beat in flour and salt. Add butter, cream, and vanilla; beat until just combined.
Step 2
Place template on a Silpat-lined rimmed baking sheet. Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula. Repeat to fit six on a sheet. Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes. Immediately loosen cookies with offset spatula; turn over, bottom side up. 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. Transfer to a wire rack; let cool. Repeat with remaining tuiles. (If cookies become too cool to shape, briefly return to oven.) Repeat with remaining batter to make 24 tuiles.
Step 3
Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips. Wrap a candy strip around each scroll, and tie to secure. Scrolls can be stored up to 1 week at room temperature in airtight containers.
