Waffle cones

 

Spring is warming up.  Cold nights are happening less frequently as each week passes.  Summer is on the way and that means perfect ice cream weather.  And for me that means making lots of waffle cones, too.

I love waffle cones.  In fact, I love to have them around just to snack on them without any ice cream at all.  They can be eaten with many different things, but perhaps most importantly, I love eating them with nothing, just plain.  They are like cookies, except thinner and with less sugar.  But they are just as snack-worthy.

Here's the recipe I use for waffle cones

Ingredients:

the whites of 2 large eggs

92 grams flour

84 grams sugar

31 grams of unsalted butter, melted

1/8 tsp of salt 

1 tsp of vanilla extract

1 tsp of almond extract

First, whisk the egg whites until they are a bit frothy.  Then add the salt, sugar, and both extracts and whisk again.  Whisk part of the flour into this mixture.  Then slowly add the melted butter while continuing to whisk.  Then add the remainder of the flour and whisk thoroughly.

Now all you need is a waffle cone iron.  Plop a small scoop of batter on the hot iron.  Experiment with time and temperature settings to get just the right color and doneness.  With my iron which is made by Chef's Choice International, I use setting #4 for 90 seconds for each cone.  That's how quickly they cook.

If you're going to shape them, well, you had better do it quickly because once they cool, they won't shape at all.  This is where it's handy to have some inexpensive disposable gloves in the kitchen, because those cones right off the iron are pretty hot.  I usually let them cool for about 15 seconds and then quickly shape them with my gloves on.  They're still pretty warm through the gloves, but it's workable.

And once they're cooled, store them in a Ziploc bag, and they're ready whenever you want them, whether that's for ice cream, whipped cream and berries, or just plain with nothing at all.

Good stuff.   

Have a great weekend!