Ice Cream Cones

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with a silicone baking mat.

2. 2

   Fold aluminum foil in half and bunch it up to form a solid cone shape with a pointy end and a wider end about the size of an ice cream cone. This will be used to shape the cones when they come out of the oven.

3. 3

   Whisk egg whites and sugar together in a mixing bowl until mixture is smooth and shiny, about 2 minutes. Add flour, milk, melted butter, water, vanilla, and salt. Whisk together until thoroughly combined.

4. 4

   Ladle about 1 to 2 tablespoons batter on 1 side of silicone mat on prepared baking sheet. Gently swirl the batter with the back of the ladle outwards to create a fairly thin flat circle 5 or 6 inches in diameter. If necessary, you can use a pastry brush to even the thickness. If batter seems too thin, add a bit more flour. If too thick, more water. Bake in batches, 2 per batch.

5. 5

   Bake in preheated oven until edges are browned around the outside few inches, about 8 minutes.

6. 6

   Gently loosen one of the circles. While still hot, place the aluminum foil cone mold on one end and roll the circle into a cone shape, pressing together the pointed bottom to seal it. Place on a cooking rack seam side down. You may need to put the pan back in the oven for a minute to heat the second circle; they need to be hot to wrap around the mold. Repeat for the remaining cones.

No additional tips available.