Making your own ice cream cones makes sense, especially if you make your own ice cream and have extra egg whites. You will need a silicone mat to bake these on.
Preparation Time
10 mins
Cooking Time
8 mins
Total Time
18 mins
Calories
107 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat.
Step 2
Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven.
Step 3
Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined.
Step 4
Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch.
Step 5
Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes.
Step 6
Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.
Ingredients
½ cup white sugar
¼ teaspoon vanilla extract
2 tablespoons melted butter
⅛ teaspoon kosher salt
2 tablespoons whole milk
1 tablespoon cold water, or as needed
1 large sheet heavy-duty aluminum foil (20x12 inch)
2 large egg whites, room temperature
½ cup packed all-purpose flour, plus more if needed
