Ingredients
1/2 pound (2 sticks) plus 1 1/2 tablespoons butter
3/4 cup plus 2 tablespoons powdered sugar
Pinch salt
Dash vanilla
1 extra-large egg white
2 cups cake flour, sifted
1/4 cup cocoa powder
2 tablespoons plus 1 teaspoon cornstarch
Directions
Preheat the oven to 375 degrees F.
Place the butter, sugar, salt, and vanilla into the bowl
of a stand mixer with the paddle attachment. Mix at low
speed. When combined, add egg white then barely incorporate
the flour.
Divide the mixture in half. Add the cocoa powder to one
half and the cornstarch to the other half. Place each batter
a separate pastry bag, then place both bags inside a larger
pastry bag fitted with a 3/4-inch star tip.
Pipe rosettes or drops onto a parchment paper lined
baking sheet. Bake for 12 to 15 minutes.