Ice Cream Cones
This one is from pastry chef David Lebovitz. Since we can't leave well enough alone we had to change from the traditional cones to little ice cream bowls (this is mainly due to us being unable to locate a conical object) make sure to take them out of the oven just a little bit before you think you should to make sure they can still bend around your objects. All in all we will be making these every time we make soft serve ice cream from now on, you will not taste a better ice cream cone than this it was amazing, crispy almost reminiscent of a nila wafer.
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Amount Per Serving
Calories from Fat 35
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 27g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 large egg whites
- 3 ounces (scant half cup) sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3.25 ounces (2/3 cup) flour
- 1 ounce (2 tablespoons melted butter)
- Preheat your oven to 350.
- In a small bowl stir together the egg whites, sugar and vanilla.
- Add the salt and half the flour, stir, then stir in the melted butter.
- Beat in the remaining flour until the batter is smooth.
- Line a baking sheet with parchment paper.
- Spoon three two-tablespoon quantities of batter onto the sheet, spaced well apart and using an offset spatula spread it into 6″ circles.
- Bake the batter for 10 minutes.
- Check to make sure they’re not getting too browned, and bake up to five minutes more until they’re a deep golden brown.
- When the cones are done, slip the spatula under them and immediately wrap them around ice cream cone molds.
- Press firmly to seal the sides and pinch the bottom closed.
- Set cones in glasses or a cone holder to cool completely.
- Repeat with the remaining batter.