Homemade Waffle Cones Two Ways
Makes 8 stovetop sugar cones or 6 waffle cones.
Ingredients
stovetop sugar cones:
- 2 large egg whites
- 1/2 cup superfine sugar
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- pinch salt
- 2/3 all-purpose flour
- 2 tablespoons unsalted butter melted
waffle cones:
- 1 egg plus 1 egg white
- 1/4 teaspoon salt
- 1/4 cup plus 1 tablespoon superfine sugar
- 1/2 cup plus 2 tablespoons all purpose flour
- 1/4 cup unsalted butter melted, 1/2 stick
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- melted semisweet or dark chocolate
- cone rollers
- waffle cone maker
Instructions
Stovetop sugar cones:
- Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together.
- Stir in flour and butter until fully incorporated and batter is smooth.
- Lightly spray a nonstick skillet with a small amount of cooking spray.
- Pour 2 1/2 tablespoons batter into the cold skillet and spread into a thin even layer.
- Place skillet over medium heat and cook for 4 to 5 minutes or until base has set.
- Flip and continue to cook for 1 to 2 minutes.
- Quickly lay sugar disc onto a clean towel and top with cone roller.
- Using towel and cone roller, roll sugar disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Cool skillet and repeat until all batter has been used.
- Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens. Carefully store in an airtight container for up to three days.
Waffle cones:
- Pour all ingredients into a mixing bowl and whisk together until no lumps remain.
- Allow mixture to sit for 5 minutes.
- Heat waffle cone maker to desired settings.
- Pour 3 to 3 1/2 tablespoons batter into the center of the waffle cone maker and gently press lid closed, completely.
- Cook waffle cones for 3 to 4 minutes or until golden brown.
- Quickly lay waffle disc onto a clean towel and top with cone roller.
- Using towel and cone roller, roll waffle disc into a cone shape and hold, seam side down for 1 to 2 minutes or until cone cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after leaving the skillet)
- Cool skillet and repeat until all batter has been used.
- Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate hardens.
- Carefully store in an airtight container for up to three days.
