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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, Summer 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


  1. Melt the butter and allow to cool.

  2. 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.

  3. 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.

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