ALICE'S ICE CREAM CONES
This version of the ice-cream cone is brought to us by Alice Waters, chef and owner of Chez Panisse restaurant in Berkeley, California.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 12 cones
Number Of Ingredients 6
Steps:
- Heat a krumkake iron. In a medium bowl, beat egg whites until they resemble soft peaks. Add salt, 1 tablespoon confectioners' sugar, and vanilla. Continue to beat until stiff peaks form. Fold in remaining confectioners' sugar. When fully incorporated, fold in the flour and butter.
- Brush krumkake iron with butter. Pour about 1 tablespoon batter into iron. Close, and as soon as the steam subsides, check for doneness (they should be golden brown). Immediately remove, and roll around a cornet mold. Let cool for 1 minute, and remove from mold; set aside. The cones may be stored in a covered container at room temperature for up to 2 days.
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