These Meringue Ice Cream Cones are everything you love about the classic summer treat without the mess! Plus, you can make them any flavor you want!
Provided by @MakeItYours
Number Of Ingredients 7
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.
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