First let the ricotta drain in a colander, placing it in the fridge, so that it loses the excess whey and dries.
Start whipping the egg whites: when they begin to swell, add the sugar, always continuing to whisk.
Once you have a very firm meringue, add the butter at room temperature (it must have a consistency almost like an ointment).
Finally, also incorporate the flour after sifting it.
Draw with a pencil, on the back of a sheet of parchment paper, some 9×6 cm rectangles, then turn the sheet of parchment paper (so that the shape is visible on the surface but that the compound does not come into direct contact with the drawing ) and fill the rectangles with the mixture, smoothing it as much as possible with a spatula to create even layers.
Bake for 5-10 minutes in a preheated convection oven at 180 ° C: when the edges are golden brown, the wafers are ready.
Here we are at the most difficult part: while they are still hot, quickly roll your wafers, starting from the long side, around some Chinese chopsticks or pencils (I recommend, they are well washed!) And let them cool like this.
Once completely cool, you can gently remove the chopsticks.
Prepare the cream by quickly mixing the ricotta with the icing sugar.
At this point you can stuff the cigarettes with ricotta cream, with the help of a sac-à-poche with a long spout.
The sweet cigarettes are ready, you just have to decorate them with powdered sugar and serve them.
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