ICE CREAM CONES
10 large or 20 small cones
If made on a krumkake iron, as shown above, this dough can be rolled into delicious thin-walled cones or molded over small ramekins for ice cream bowls. If made on a rectangular waffled gaufrette iron, they will become the typical French honeycombed wafer or gaufrette. The Italians know them as pizzelle, and you can also use a pizzelle iron.
Preheat an electric iron according to the manufacturer’s instructions. If using a stovetop iron, preheat it over medium-low for several minutes. Beat in a medium bowl until stiff but not dry:
- 2 large egg whites, at room temperature
Gradually fold in:
- ¾ cup (75g) powdered sugar
- ¼ teaspoon vanilla
- ⅛ teaspoon salt
Fold in:
- ½ cup (65g) all-purpose flour
Stir in gently:
- 4 tablespoons (½ stick or 55g) unsalted butter, melted and cooled
Spoon 1 tablespoon of the batter into the preheated iron and close the iron. After about 1 ½ minutes, turn the iron if necessary and cook the second side until beige in color. Remove and, while still warm, shape it over upside-down ramekins or form it into a cone (see illustration). Or let it cool flat. If formed into a shape, fill as directed in About Curled Cookies and serve. Or serve with ice cream.