Best Meringue Cones Recipes

MERINGUE CONES

Steps:

• Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes.
• Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom.
• The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use.
• ***Variations***.
• CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.
• CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed.

MERINGUE ICE CREAM CONES

Steps:

• Preheat oven to 225 F.
• Line a baking sheet with aluminum foil and spray with non-stick spray.
• In a large bowl or stand mixer fitted with a whisk attachment, beat eggs whites on medium speed until they become foamy with lots of bubbles.
• While mixer is going, slowly add in sugar a little at a time until gone.
• Add in cream of tarter and whip until stiff peaks form.
• Gently whip in the Kool-Aid.
• Transfer meringue to a frosting bag or Wilton Dessert Decorating Tool (what I use) and pipe onto the aluminum foil. To help guide you, take an ice cream cone and turn it upside down on the foil to leave a mark. Your meringues should be the size of frosting on a traditional cupcake.
• Bake for 45-60 minutes until stiff and possibly just a little browned.
• Remove from oven and allow to cool on pan completely.
• Once cooled, melt your chocolate in a microwave safe bowl on 30 second intervals, stirring in between, until completely melted.
• Place sprinkles in a small shallow dish.
• Roll the edges of your cone in the melted chocolate, using a spoon to remove and excess globs, then rolls chocolate dipped cone in the sprinkles.
• If you're adding extra goodies to the cones, fill them now.
• Dip the bottom of a cooled meringue in the chocolate and press onto the top of the cone to set and seal.
• Repeat until all cones are done.