Ice Cream Cones
These cones are best made on a flat decorative iron. It is also possible to make them crepe style in a nonstick pan.
- Yield: Makes six 6-inch cones
Source: Martha Stewart Living, July/August 1991
- 4 tablespoons (1/2 stick) unsalted butter
- 2 egg whites
- 3/4 cup confectioners' sugar
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
Melt the butter and allow to cool.
Beat egg whites until soft peaks appear. Add 1 tablespoon confectioners' sugar and the salt, and whip until stiff. With a wooden spoon, gently fold in remaining sugar and the vanilla. Gradually fold in flour and cooled butter until incorporated.
Heat the iron and rub with a lightly oiled piece of paper towel, then place 1 1/2 tablespoons of batter on it and close the cover. When steam subsides, check to see if wafer is golden brown. Remove it gently with a thin spatula; then, moving quickly, roll the wafer around a paper cone. It will cool and harden almost immediately. Store in an airtight container.