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1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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2
In a bowl whisk together the flour, sugar, and salt.
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3
Whisk in the egg whites, butter, and vanilla until well combined.
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4
Let the batter sit at room temperature for 45 minutes.
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5
If using later, cover the surface with plastic wrap and refrigerate.
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6
Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet.
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7
Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds.
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8
Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes.
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9
To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up.
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10
Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape.
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11
Carefully slip the cone into a Champagne flute and let it cool completely.
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12
Shape the remaining cookies.
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13
If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften.
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14
Make and shape more cookies with the remaining batter.
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15
Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled.
