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These cones are best made on a flat decorative iron. It is also possible to make them crepe style in a nonstick pan.

Martha Stewart Living, Summer 1991


Recipe Summary test

Makes six 6-inch cones


Ingredient Checklist


Instructions Checklist
  • 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.