RECIPE: I’m a bit short on time this week so I wanted to make something quick that still tested me. I settled on making ice cream cones for dessert, and this recipe was perfect. It’s another recipe with US measurements, but thankfully the author has also provided weights in grams, which makes the whole process much easier. It was very easy to follow, with good results. I made a half quantity for four cones and it still worked fine. I added melted chocolate to the bottoms to stop the ice cream melting out the bottom.
COMPONENTS: I used a stand mixer to combine the egg whites, sugar etc. I stirred in the flour and melted butter by hand, and it all worked as described in the recipe. I found that I had to let the pan cool for a few minutes in between cones so that the batter didn’t set before I was able to roll the pan to spread the batter thinly. In a hot pan you end up with a thicker cone, which is trickier to roll. I melted about 40g of dark chocolate in the microwave in 10 second bursts, stirring until it was a good consistency.
ASSEMBLY: Don’t try this recipe if your fingers are super-sensitive to heat, because you have to roll the cone straight out of the pan – there is no time to wait. They roll easily, and then you hold it to the bench for a minute to seal the edge. I dropped a dollop of melted chocolate down the cone on the inside, and then dipped the outside of the bottom in the chocolate and smoothed it around the tip to get a good seal.
IMPRESSION: I love this! It was so easy and quick and a nice little treat to have after dinner!
Recipe from Gemma’s Bigger Bolder Baking