Plain Cones

Preparation info

  • Difficulty

    Medium

  • Yield 1 kg / 2 lb 3.27 oz About

    50

    Cones

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 177 g / 6.24 oz butter
  • 354 g / 12.48 oz confectioners’ sugar, sifted
  • 267 g / 9.42 oz egg whites
  • 202 g / 7.13 oz cake flour, sifted

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites slowly, scraping down the bowl between additions. Add the flour on low speed until just incorporated.
  3. Spread 20 g / .71 oz of the batter into a 10 cm / 4 in circular stencil on a nonstick rubber mat with a small offset spatula. Repeat until the nonstick rubber mat is filled with circles (about 12 circles per mat), leaving 2.5 cm / 1 in between each circle.
  4. Bake until golden brown, about 6 minutes, and shape around a metallic cornet mold 10 cm / 4 in long by 3.75 cm / 1.5 in diameter while hot. If the cones cool off and become too firm to shape around the tube, return the sheet pan with the cones to the oven to soften them. Repeat with the remaining batter.
  5. Reserve the finished cones in an airtight container at room temperature. Discard after 2 days.