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Chocolate Tuile Ice Cream Cones

  • yield: Makes 16 cones
Photography: Mike Krautter

Ingredients

  • 4 tablespoons unsalted butter, room temperature
  • 1/3 cup confectioners' sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
  • 2 large egg whites, room temperature

Directions

  1. Step 1

    Preheat oven to 475 degrees.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.

  3. Step 3

    Trace a 5-inch circle onto a large, flexible plastic lid or cutting mat. Using scissors, cut lip from lid. With a utility knife, cut out circle to make a stencil.

  4. Step 4

    Place stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over stencil; carefully lift up stencil. Transfer to oven and bake for 2 to 3 minutes. Using a spatula, roll circles around a wooden reamer to form a cone; let cool completely. Repeat process to make 16 cones.

Source
Martha Bakes