Making Ice Cream Cones
Ice cream cones are essentially tuiles…thin, sugar-rich cookies that can be molded into different shapes when they’re hot. I say this a lot, but they’re simple to make and they taste great. Oh, and did I mention that they take about twenty minutes from start to finish? Start by preheating your oven to 350. Combine your egg whites, sugar and vanilla in a bowl.
Whisk that.
Then add half the flour and the salt.
Whisk that in. When the flour has been incorporated whisk in the melted butter.
Then the last of the flour.
Now you’re ready to make your tuiles. Scoop about two tablespoons of batter onto a parchment-lined sheet pan.
Actually, you know what? This would be easier without having the edge of the pan to work around. Shape your tuiles on a parchment sheet on the surface of your counter. With broad, even strokes, spread the batter into a roughly circular shape about 6″ across. Rotate the parchment sheet as needed.
You can do three up on a single parchment sheet.
Slip the parchment onto a baking sheet…
…and bake until the tuiles start to get deep golden spots all over them. Promptly remove the pan from the oven, slip an icing spatula under one of the tuiles…
…then quickly wrap it around a cream horn mold. Ouch, that’s hot.
Oh, what are cream horn molds? Why, these:
You can get half a dozen for seven bucks on Amazon. Anyway, when you’ve pressed the edges together and pinched the bottom closed, place the cone in a small glass to cool, then carry on with the rest of them.
Should the finished tuiles get too rigid to roll, just put the pan back in the oven and heat them until they soften again. It won’t take long. Once your cones have cooled, they’re ready to use. Where’s the Rocky Road?
Hi Joe, do you know how to make this in a waffle maker. I have one but haven’t used it till now, that is how they get the chequered design i guess….
Unfortunately a wffle maker is too large a device for this sort of batter. There are special waffle ice cream cone makers that can be used, but I don’t have one and have honestly never seen the point in paying $60 for something I’ll use only rarely. I already have too many things around my house that I don’t use enough (like exercise equipment).
Hi Joe, those cones look fantastic! How long do you reckon they will keep crispy in an airtight container? Whenever I make tuiles they tend to get limp with just a slight crunch even after a few hours.
Or is that a sign I underbake them?
Hey Brendan! Good question. The cones will keep for a few days or more if you make sure to seal them in an airtight container. However there’s no question that like all tuiles they’re best eaten the day they’re made.
I tried this recipe yesterday, except I used what I had on hand… A silicone muffin pan. Of course I made the circles smaller, and they turned out amazing! Thank you for the tutorial!
Well done, Naomi! That’s showing the ol’ ingenuity. Thanks for the note!
– Joe
Shoot, who would have tohguht that it was that easy?
Amazing, no? So much of baking is that way. English muffins are another no-brainer. Make them and you think to yourself: why have I wasted so much money for so many years? Thanks for checking in, Jazlyn!
– Joe
I have a problem with making ice cream cone by machine not mold by hand . I don’t know how to do . I hope you will give me an idea of making ice cream cone . Thanks !
Hello Kim! What is going wrong with the machine? I’m not an expert with them, but perhaps I can help.
– Joe
Oh, my! These are simply amazing!!!!!! Thanks so much! I didn’t have any parchment paper on hand, so I just rubbed a little butter on my non-stick cookie sheets. It worked perfectly.
Wonderful, Bree!
And a nice improvisation to boot. Glad they worked so well!
Cheers,
– Joe