Homemade Sugar Cones - Everyday Annie

Are you a cone or a cup kind of ice cream eater? I must admit, I’ve been a cup person most of my life. The neat freak in me has never enjoyed the drippy mess that comes if you dawdle while eating your ice cream cone, so a cup it usually is. Ben, however, has been ordering cones since we first started dating (13 years ago!) At first I thought he was kind of a nut but then after sneaking a few bites I started to see his point. The crispy, crunchy cone just goes with ice cream. Plus, I don’t really dawdle while eating my ice cream anymore ;) Waffle cones are my true favorite but since I don’t know of a way to make those at home without a waffle cone maker, I decided to try my hand at sugar cones first.

Though I’m rarely intimidated by recipes, I built this up in my head and was pretty nervous…that is until I read the recipe and method and realized it was basically identical to making fortune cookies, but in a different shape. Done! These are a fun project and Andrew thought it was so super cool to eat ice cream out of cones that he helped to make. So glad we decided to give these a try because they are such fun! Next time I might try subbing in a little bit of cocoa powder, or maybe add some citrus zest or flavored extract. Oh, the possibilities.

Yield about 16 cones

Ingredients

1¼ (6 oz.) confectioners’ sugar, sifted
½ cup egg whites (from about 4 large eggs)
¾ cup plus 2 tbsp. (4 oz.) all-purpose flour
½ cup (4 oz.) unsalted butter, melted

Directions

01
To create a sugar cone mold, cut a triangle out of card stock or flexible cardboard (like a cereal box) with dimensions of about 14.5 x 14.5 x 16 cm. Form it into a cone shape and seal the side with tape. Fill the cone with dried beans or rice and tape over the top to seal. Cover the cone with foil.
02
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. (Since you eventually spread the batter into 5-inch circles, I found an easy method was to cut out enough parchment circles to fit on one baking sheet and place them under the mat to serve as a guide.) You only need to prepare one baking sheet since you can only bake about 4 cones at once. (More than that and they will harden before you have time to shape them all.)
03
In a mixing bowl, combine the confectioners’ sugar and egg whites. Whisk to blend. Add in the flour and melted butter and whisk just until smooth. Place a scant 2 tablespoons of batter in each 5-inch circle and spread in a thin, even layer with a small offset spatula.
04
Bake about 6-7 minutes, until the edges have just barely begun to brown. (If they brown too much, they will crack when shaped.) Gently use a clean offset spatula to remove one of the circles off of the baking sheet. Wrap it around the cone mold as seen here leaving a small overhang for the tip. Pinch the tip shut. (Mine didn’t really stay well closed but it didn’t matter much in the end.) Allow to stay on the mold about 20-30 seconds, just long enough to help the shape set. Remove and transfer to a wire rack. Working quickly, repeat this process with the remaining circles. If they harden too much before you are able to shape them, simply return the pan to the oven for 30 seconds to warm them up again. Repeat this process with the remaining batter. Store in an airtight container.

Source

slightly adapted from Sweet Cream and Sugar Cones from Bi-Rite Creamery