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.
I said I had a recipe, I didn’t say it was my own. This one is from the king of ice cream, pastry chef David Lebovitz. His book The Perfect Scoop became an instant classic when it was published four years ago. Aside from all the luscious, easy-to-prepare ice cream recipes, there are naturally several for vessels. This is one of them.
2 large egg whites
3 ounces (scant half cup) sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3.25 ounces (2/3 cup) flour
1 ounce (2 tablespoons melted butter)