ICE CREAM CONES
- 2 egg whites (80g)
- ½ cup caster (superfine) sugar
- 3 tbsp milk (45ml)
- ½ tsp vanilla extract
- Pinch salt
- ⅔ cup plain (all purpose) flour
- 2 tbsp unsalted butter, melted
- In a medium bowl, whisk together the egg whites, sugar, milk, vanilla and salt until combined.
- Whisk in the flour, and then the melted butter.
- You want the same consistency as the photos so you get a thin and crispy cone - add a little extra milk if necessary.
- Lightly grease a non stick frying pan and add two tablespoons of the mixture. Swirl the pan around to make a even, round, thin layer of batter.
- Place the pan over a medium heat and cook for 4 - 5 minutes, until the base is golden.
- Flip the cone over and cook for a further 3 - 4 minutes, until golden.
- Remove the pan from the heat and slide the cone onto a clean tea towel.
- Roll up to make a cone shape, making sure you work quickly and pinch together the base of the cone (so you don't get any ice cream leaks!).
- Hold in place for a few minutes and allow to cool while repeating with the remaining batter.
- Your frying pan doesn't need to be hot when you add the batter.
- Makes about 8 cones, which are best eaten the day they're made.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/08/18/ice-cream-cones/
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