Best Meringue Ice Cream Cones Recipes

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MERINGUE CONES



Meringue Cones image

Posted as taken from "The Ultimate Ice Cream Book" These aren't true cones; in fact they're not even shaped like cones - more like shells. They're still a great way to serve ice cream, put lemon curd or your favorite preserve, puddings or custards, or pie fillings into. And since so many recipes call for egg yolks, this is a great way to use up all those leftover egg whites.

Provided by Chabear01

Categories     Frozen Desserts

Time 2h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 4

4 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup superfine sugar (I just put mine through the food processor)

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.

Nutrition Facts : Calories 105.5, Sodium 63.8, Carbohydrate 25.1, Sugar 25.1, Protein 1.8

BAKED ALASKA ICE CREAM CONES



Baked Alaska Ice Cream Cones image

All the splendors of our favorite ice cream dessert are wrapped up here in cute individual servings.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 8

12 old-fashioned cake cones
1/4 cup mini semisweet chocolate chips
1 half-gallon chocolate ice cream, slightly softened
1/4 cup diced strawberries
1 half-gallon strawberry ice cream, slightly softened
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt

Steps:

  • For the ice cream cones: Fill the bottom of each cone with 1 teaspoon chocolate chips. Fill the cones to the top with chocolate ice cream, gently pressing to pack. Scatter 1 teaspoon diced strawberries over each and press lightly to adhere. Top each with a scoop of strawberry ice cream. Stand the cones in a 9-by-13-inch glass baking dish filled with raw rice and transfer to the freezer. Allow to freeze solid, at least 1 hour.
  • For the meringue: Meanwhile, place the egg whites and 1/3 cup sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites form soft peaks.
  • Combine the remaining sugar with 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to 235 to 240 degrees F (softball stage), without stirring.
  • Continue to beat the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to beat until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. (The mixture should be thick and glossy and hold firm peaks.) Beat in the salt and set aside.
  • Remove the cones from the freezer. Working quickly, use a small offset spatula to swirl the meringue over each cone, covering the ice cream completely. Return to the rice-filled baking dish. Toast the meringue with a small kitchen torch and serve immediately.

EASY LEMON MERINGUE ICE CREAM



Easy Lemon Meringue Ice Cream image

This recipe can be made a month in advance.The crushed meringue inside the ice cream adds that extra something. I use the sort of ice cream machine that you freeze 24 hours ahead.

Provided by Wild Thyme Flour

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

500 ml fresh custard (carton ready made)
150 ml single cream
150 ml double cream
3 lemons, zest and juice of
6 meringues, crushed

Steps:

  • In a bowl mix the custard with the single cream.
  • whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
  • Fold this into the custard mixture.
  • Pour into the icecream machine with the motor running and churn according to the manufacturer.
  • When ready fold in the meringues gently and spoon into a container and freeze.
  • Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.

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