Description
Made with a pizzelle iron, these buttery crisp mini waffle cones are an adorable addition to a scoop of your favorite ice cream.
Ingredients
Scale
- 1 stick butter (113 g)
- 4 egg whites, at room temperature
- 6 Tablespoons powdered sugar (45 g)
- 1/2 tsp vanilla extract
- 1 cup plus 6 Tablespoons all-purpose flour (180 g)
- cooking spray for the pizzelle iron
Instructions
- Heat up a pizzelle iron.
- Melt the butter in a small pan, then set aside to cool as you prepare the batter.
- Whisk the egg whites and powdered sugar together in a large bowl until they’re light and foamy.
- Drizzle the butter and vanilla into the egg whites as you continue to whisk to combine.
- Fold the flour into the eggs to create a loose batter.
- Lightly spritz the iron with cooking spray.
- Drop a small spoon of batter into the center of one of the circles on your iron.
- Cook for about 1 minute until lightly golden.
- Transfer the cookie to a clean kitchen towel, then lay your cone form over the cookie. Wrap your hand around the form from the underside of the towel. Hold in place for about 1 minute until the cookie cools.
- Transfer cookies to a wire rack to finish cooling while you continue to use up the batter.
- If the cookies aren’t as crisp as you’d like, place the finished cookies in a 350 degree oven for about 5 minutes to crisp up.
Notes
- Just one: unless you have multiple cone forms, it is better to just cook one.
- Practice: after a couple cookies, you’ll get the hang of the timing. With a little bit of practice, you should be able to hold a cooling cookie around the form in one hand and drop the batter into the iron with the other hand.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Cuisine: Italian
Nutrition
- Serving Size: 1 cone
- Calories: 71
- Sugar: 3
- Sodium: 55
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 1
- Cholesterol: 14