| Level: | Intermediate |
| Total: | 1 hr 13 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 8 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 13 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- 3 large egg whites, lightly whisked
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate.
- Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds.
- Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. 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. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 77 mg |
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 77 mg |
Reviews
terrible flavor, not crisp
I made these for quick appetizers. I left them flat and piped on some Ready-To-Eat cheesecake filling which is found at your local store in a near the cream cheese. Very easy to make. I found that if you fold/mold them, its better to work in small batches or they will become to hard to work with.
These were very tasty cones! My kids loved them! I found you have to be careful when putting the ice cream in or they can come apart if you didn’t get them pinched together long enough. I made mine a lot smaller for my 2 young kiddos and they were a big hit!
this recipe was super easy to make. My nieces, nephews and children love this tasty suprise with their ice cream. I added my own twist of flavor and color by dripping marachino cherry juice over the dough before baking.
Tuile Cookies Cream Cones are the perfect name because they have a sweet and light flavor.
A little nuisance is that you could burn your fingers easily, and also their dry up too quick.
A little nuisance is that you could burn your fingers easily, and also their dry up too quick.