Homemade Ice Cream Cones
Sun, Aug 8, 2010
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(+4 rating, 2 votes)
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I used a recipe for vanilla tuiles from The Bon Appétit Cookbook to make homemade ice cream cones. Tuiles are thin, crisp cookies that can be easily shaped when they are warm and just removed from the oven. They are typically shaped over a rolling pin which results in slightly arched cookies that resemble a terra cotta roof tile (tuile, in French). But they are also often rolled tightly into elegant cylinder shapes. I shaped them into small bowls to make homemade ice cream cone cups. {They would also work to make fortune cookies.}
Though they are delicate cookies, they have a rich buttery, vanilla flavor and they complement any flavor of ice cream. They are so easy to make that I don’t envision buying ice cream cones at the store ever again.
- 1 cup powdered sugar
- 5 Tbsp butter at room temperature, divided
- 2 large egg whites
- 1/2 tsp vanilla
- 1/2 cup flour
- Beat the sugar and 3 Tbsp butter until the mixture resembles a coarse meal.
- Beat in the egg whites, one at a time.
- Stir in the vanilla.
- Then add the flour and beat the batter until it is well blended.
- Melt the remaining 2 Tbsp butter in a saucepan over low heat and stir it into the batter.
- Spoon the batter onto a greased baking sheet.
- Using the back of the spoon, spread a heaping spoonful of batter into a thin circle with a 4 1/2-5-inch diameter. Only 3-4 cookies will fit on a cookie sheet.
- Bake the cookies at 350 degrees for roughly 5 minutes, or until the edges are golden brown.
- Remove the pan from the oven and immediately shape the cookies.
- Working with one cookie at a time, run a thin spatula around the edges to loosen it from the pan and then form it into whatever shape you would like.
- I used a small 4-inch dish as the mold to make ice cream cups. (Muffin tins work well, also.)
- Working quickly, gently press the cookie in to the shape of the mold. *I don’t recommend letting young kids help with this step because the cookies are very hot and the kids could burn their fingers.
- Let the cookies cool completely in the dishes and then store them in an airtight container.
- TIP: The cookies quickly harden, making it difficult to form them into your desired shape. If this happens while you are still trying to mold them, place the pan with remaining cookies back in the oven briefly to warm them and keep them flexible.
Recipe source: The Bon Appetit Cookbook
Tags: butter, homemade ice cream cones, powdered sugar, tuile cookies, vanilla
This sounds yummy! And easy, too! But about how long will they keep at room temperature?