Ingredients
The following ingredients have 8 Servings
- 2 large egg whites
- 1/2 cup (4 oz/115g) sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- pinch salt
- ⅔ cup (3 ⅓oz/100g) all purpose flour, sifted
- 2 tablespoons (1oz/30g) butter, melted
- melted semisweet chocolate
- Sprinkles
- Toasted nuts
Instruction
- Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.
- Place a nonstick skillet, cast iron pan or frying pan on low heat.
- Pour 1 ½ tablespoons batter into the warm skillet and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 6 inches x 6 inches.
- Place skillet over medium heat and cook for 4 to 5 minutes or until base has set. Flip and continue to cook for 1 to 2 minutes.
- Lift the disc off the griddle and QUICKLY and carefully roll from the bottom of the cone to shape it. Pull out the shape at the top to make it a wider cone. If you can lay the cone onto a clean towel and roll into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Tip: Focus on rolling the bottom of the cone first and that makes it easier to shape the rest of the cone. Take care not to roll it tight, you want a night opening on top to fill with ice cream.
- Dip the cones in chocolate and cover in nuts or sprinkles. Set the cones on parchment until the chocolate hardens.
- These cones are best eaten the day they are made. If you have any left over carefully store in an airtight container for up to 2 days.
