These are a lot of fun to make. It may be best to have two people on the job, so make it a family project. You need some help with the rolling unless you are all kitted up with a cone form, which I could not source anywhere. If you have any clues for me, please let me know!
We do have a special thin waffle cooker, called a biscottiera, a very fun little thing (see the video) but you could potentially try this recipe in your waffle iron, being sure to make the pour of the batter into the waffle maker, pretty thin. I especially love the lacy edges of the not perfect cones, don't you? It makes eating homemade ice cream so much more rewarding.
I suggest storing these in the freezer in an airtight container as they will remain crisp. They are perfectly edible on their own I might add!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 4 Egg Whites large
- 120 Grams Cream BUY
- 260 Grams Raw Caster Sugar BUY
- large Pinches Pink Salt Flakes BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Teaspoon Almond Extract
- 150 Grams Butter melted and cooled BUY
- 160 Grams Bakers or Strong Flour BUY
Place egg whites and cream in the Thermomix bowl. Whip 2 min/Butterfly/speed 3.
Add sugar, salt, vanilla and almond extract. Whip 1 min/Butterfly/speed 3.
Add cooled, melted butter. Whip 1 min/Butterfly/speed 3.
Add flour. Combine 5 sec/Butterfly/speed 3. Scrape bowl and repeat.
Pour batter into your waffle iron according to the directions of your iron.
Remove waffle carefully and shape into cones or bowls. They will harden when cool.
This recipe can be seen if you sign up for the related course. Join the course to get access!