January 24, 2016 Deborah Gorman

Bourbon Vanilla Bean Mini Waffle Cones


The perfect size for snacking! The Bizzard of 2016 in NY had us in baking mode, so naturally we had to make cones.

If you’re craving a deep bourbon vanilla flavor and a light, buttery, crispy wafer, this recipe is for you.

You will need:

2 large egg whites (as a vegan substitute we used the juice from a can of chickpeas – seriously! learn how from Food52)

Pinch of salt

¾ cup confectioners’ sugar

¼ teaspoon bourbon vanilla extract (we like Nielsen-Massey Vanillas)

1/8 teaspoon vanilla bean flecks

½ cup flour (we like gluten-free Bob’s Red Mill all purpose flour)

4 tablespoons (½ stick) unsalted butter (as a vegan substitute we used Earth Balance Soy-Free Buttery Sticks)

non-stick cooking spray

Any flavor of your favorite Sorbabes Gourmet Sorbet

Equipment: We used a Cuisinart Petite Cone Express and a cone shaper (like this one found at Bed Bath & Beyond)


In the bowl of an electric mixer, beat egg whites (or chickpea liquid) until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.


Heat iron over medium heat, and spray lightly with nonstick spray. Place a dollop of batter on in the center of each cone circle. Close iron and clamp shut. Scrape away excess batter with a knife. Wait for light to turn green and you’ll know its ready. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll each hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.


Enjoy! XO The Sorbabes

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