After making some ice cream, I thought freshly baked waffle cones would go fabulously with it. An ice cream cone maker will probaby be easier and save some time, but since I didn’t have one, I just baked the batter in the oven and shaped it with a bowl or a mug. It can be rolled into the shape of a cone as well. These waffle bowls/cones are so fresh and crispy, you will find it definitely worth the effort.
Unsalted butter, melted and cooled
- Preheat oven to 350 °F.
- Beat egg whites until soft peaks form with an electric mixer, add salt and 1 tablespoon of sugar, and beat until stiff peaks form, scrape bowl. Gently fold in remaining sugar and vanilla extract, then fold in flour and butter until incorporated.
- Line a baking sheet with parchment paper and use the back of a spoon to spread 2 tablespoons of the batter into a circle 5 inches across, you are likely to get 2-3 rounds on one standard baking sheet. Try to get the circles as even and smooth as possible.
- Put the baking sheet in the oven and bake for 10 minutes, you will see the edges will become slightly brown. Use a thin metal turner to flip the circles over and continue baking for another 5 minutes, the circles should be a deep golden brown throughout. Continue with the rest of the batter.
- Remove baking sheet from the oven. While the circles are still warm, place on top of a mug and use the bottom of a drinking glass to slightly press it down to shape a bowl. Let it sit and remove when cooled enough to be firm.
- After these cones/bowls are completely cooled, they can be stored in an airtight container.