Rating: 3.54 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
  • 13 Ratings

This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California.

Martha Stewart Living Television, Unknown origin

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Recipe Summary

Yield:
Makes 12 cones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0