Transfer the filling to a parchment cone or piping bag with a small round tip. With an electric mixer on medium-high velocity, combine the butter and sugar and beat until light and fluffy. With the mixer operating on low, slowly add the egg whites and vanilla. Scrape down the edges of the bowl and blend until blended. Add the flour mixture and mix on low till mixed.
You may find a way to find more details about this and related content on their website. Starting on the backside left nook of every rectangle, pipe three pairs of diagonal chocolate stripes at a 45-degree angle, evenly spaced apart.
Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; put aside. Set bowls of chocolate near parchment paper. Dip the Pirouettes in either dark or white chocolate, then dust with crushed candy canes or sprinkles. When finished with each Pirouette, lay it gently on the parchment paper, so the chocolate can cool and set.
Yeast is a fungus, but it’s a completely different fungus. The fungi from which yeast is made are generally known cold milk drinks as “fungi” or “mycelia. Preheat your oven to 425 °F (218 °C) and grease 2 baking sheets.
Repeat with the remaining cookie, returning the sheet to the oven to soften the cookie if it turns into too hard to work with. Remove ⅓ cup of the batter to a small bowl for the chocolate stripes. Whisk within the cocoa powder till easy. Transfer to a small piping bag fitted with a No. 2 tip, and put aside.