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    .Ice Cream Cones

    Source of Recipe

    From "The Perfect Scoop" by David Lebovitz

    Recipe Introduction

    "Making ice cream cones at home is very easy. It's especially fun if you have an electric waffle-cone maker, although you can also bake them in the oven with success. The batter is simplicity itself: just a few ingredients mixed together, baked, and rolled up into cones...which is the fun part! You will need a conical cone-rolling form made of wood or plastic. Most machines come with one. A few tips for baking cones by hand: The batter recipe can easily be doubled to allow for a few practice cones, which may come in handy if it's your first time making them. If baking the cones in the oven, I prefer to use parchment paper to line the baking sheet rather than a silicone baking mat because they're easier to get off the parchment paper. Also, I let the baking sheet cool between batches, or have another baking sheet handy, as the batter is much easier to handle when the baking sheets are at room temperature, not warm or hot. To roll the cones, you may wish to wear clean rubber gloves or use a tea towel, because the just-baked cookies may be too warm for you to handle with bare hands. If using an electric ice cream cone maker, some models require 3 tablespoons of batter for each cone, so you may get only four cones from this recipe. Follow the instructions that come with your machine."

    List of Ingredients

    ◦ cup egg whites (about 2 large egg whites)
    ◦ 7 tablespoons sugar
    ◦ teaspoon pure vanilla extract
    ◦ ⅛ teaspoon kosher or sea salt
    ◦ ⅔ cup flour
    ◦ 2 tablespoons unsalted butter, melted


    Preheat the oven to 350 F. Line a baking sheet with parchment paper.

    In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until the batter is smooth.

    On one half of the prepared baking sheet, use a small offset spatula or the back of the spoon to spread two level tablespoons of the batter into a circle 6 inches in diameter, then repeat with additional batter on the other half of the baking sheet. Try to get the circles as even and smooth as possible.

    Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so don't worry).

    Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one circle. Slide the spatula under the circle, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it's too firm to roll, return the baking sheet to the oven for a minute or so until it's pliable again.) Repeat the process using the remaining batter.

    Makes 6 cones

    ❧ For Sesame or Poppy Seed Ice Cream Cones:
    Stir 3 tablespoons toasted sesame or poppy seeds and a few swipes of grated lemon zest into the batter.

    ❧ For Chocolate Ice Cream Cones:
    Increase the sugar to cup, decrease the flour to 6 tablespoons, and add 3 tablespoons Dutch-process cocoa powder along with the flour.

    ❧ For Gingersnap Ice Cream Cones:
    Increase the sugar to cup and add 1 tablespoon mild molasses and teaspoon each ground cinnamon, ginger, and nutmeg to the batter.




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