Tuile Cookie Ice Cream Cones
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Powdered Sugar1 tsp
Salt3 large
Egg White (lightly whisked)4 tbsps
Unsalted Butter (melted)1 tsp
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F
2
Line a large baking sheet with parchment paper or a silicone baking mat and set aside
3
In a bowl whisk together the flour, sugar, and salt
4
Whisk in the egg whites, butter, and vanilla until well combined
5
Let the batter sit at room temperature for 45 minutes
6
If using later, cover the surface with plastic wrap and refrigerate
7
Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet
8
Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds
9
Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes
10
To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up
11
Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape
12
Carefully slip the cone into a Champagne flute and let it cool completely
13
Shape the remaining cookies
14
If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften
15
Make and shape more cookies with the remaining batter
16
Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled