How Ice Cream Cones Were Created by Accident #shorts

By Bigger Bolder Baking · 40 min

Ingredients

Instructions

1. In a mixing bowl, whisk together the egg whites, sugar, milk, vanilla and salt. Whisk in the flour and melted butter until smooth.
2. Heat a nonstick skillet over low heat. Pour 1 1/2 tablespoons of batter onto the warm pan and spread it into a thin, even round about 6 inches (15 cm) across, moving it quickly to shape it.
3. Cook for 3 to 4 minutes, until the underside is light golden brown. Flip and cook for 1 to 2 more minutes.
4. Lift the disc off the pan and quickly roll it from the bottom into a cone shape, then pull the top out to widen it. Hold it for a minute until it sets and hardens, then let it cool fully. Work fast, as the batter hardens almost immediately.
5. Alternatively, roll the disc into a cone on a clean towel and hold it seam side down for 1 to 2 minutes until it cools and hardens.
6. Dip the cones in the melted chocolate and coat them in the nuts or sprinkles. Set them on parchment until the chocolate hardens.
7. Eat the cones the day they are made. Keep any leftovers in an airtight container for up to 2 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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