Ice Cream Cones
- 2 large egg whites
- ½ cup superfine sugar
- ½ cup all-purpose flour
- 2 ½ tablespoons unsalted butter melted
- 1 ½ tablespoons heavy cream
- ½ teaspoon pure vanilla extract
- 1 teaspoon unsweetened cocoa powder
- Melted chocolate and chopped nuts for dipping
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer, using the paddle attachment, mix the egg whites and sugar on medium speed until well blended.
- On low speed, add the flour and blend well.
- Add the butter, heavy cream, and vanilla. Blend until well combined.
- Remove 1-2 tablespoons of the batter and place into another bowl. Combine with cocoa powder.
- On a parchment lined sheet pan, trace 4-5, 5 to 6 inch circles with a pencil. Flip the parchment over so the pencil side is down. Take a heaping tablespoon of batter and spread over one of the circles using an offset spatula, fully filling in the circle. The layer of batter should be very thin. Repeat this for the other circles, though you may only wish to fill 2 circles at a time.
- In a pastry bag fitted with a small, plain tip (a freezer bag can be used instead), place the chocolate batter. Pipe designs or dots to your liking over each circle.
- Bake for 8-9 minutes, rotating the sheet pan every 3 minutes or so, or until the cookie is light brown.
- Using heavy duty aluminum foil, form a cone shape and roll the hot cookie around the cone, squeezing gently to form a cone. slide the cookie off the foil and place on a plate to harden.
- Form ice cream cones with the remaining batter. Do not bake all at once or they will harden before you can form them.
- If the cookies become hard before they are shaped, place them back on the sheet pan and back into the oven for a minute or so to soften.
- Once the cones are hard, dip the ends into melted chocolate and/or nuts if desired.
- Store in an airtight container for 3-4 days.
Makes approximately 9 ice cream cones