Food & Cooking Recipes Dessert & Treats Recipes Alice's Ice Cream Cones 3.5 (13) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 12 cones This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California. Ingredients 2 large egg whites 1 pinch salt ¾ cup sifted confectioners' sugar ¼ teaspoon pure vanilla extract ½ cup sifted all-purpose flour ¼ cup (½ stick) unsalted butter, melted, plus more for iron Directions Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners' sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining confectioners' sugar. When fully incorporated, fold in the flour and butter. Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days. Print