Ice Cream Cones
To make the cones you will need a pitzelle iron.
2 large egg whites
1 pinch of salt
3/4 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 tablespoon vegetable oil or nonstick cooking spray, for pan
1. In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.
2. Heat iron over medium heat, and brush lightly with oil; or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook until golden, another 45 seconds. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.
Makes 6 lacy cones.
Chocolate cone variation:
Reduce flour to 1/4 cup and add with 1/4 cup cocoa, sifted, to butter in Step 1.
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