Homemade Sugar Cones Recipes

HOMEMADE SUGAR CONES

Steps:

• In a large mixing bowl, beat egg whites over medium speed until soft peaks form.
• Add granulated sugar and mix well.
• Add flour, butter, milk, and vanilla extract; mix just until blended.
• Line 2 baking sheets with parchment paper. Draw two or three 7-inch circles on the paper.
• Spoon 3 Tbsp. batter into the center of each circle. Spread in a layer to cover the entire circle.
• Bake at 400° 6-7 minutes; remove from oven.
• Use a metal spatula to remove wafers from baking sheet. Place a cone form in the center of each wafer and roll the wafer around the cone.
• Press gently at the seam to seal; place seam-side down to cool. Cones will harden as they cool.

HOMEMADE SUGAR CONES

Steps:

• In a bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended. , Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown., Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely. , Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.

EASY SUGAR CONE CORNUCOPIAS

Steps:

• Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
• Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
• Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

HOMEMADE SUGAR CONES

Steps:

• In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
• Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
• Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
• Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.