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