Ingredients
2/3 c. all-purpose flour
1/2 tsp. kosher salt
2 large egg whites
1/2 c. granulated sugar
5 tbsp. warmed melted butter
1/4 c. warmed whole milk
1/2 tsp. pure vanilla extract
Cooking spray
Preparation
Step 1In a large bowl, mix flour and salt. In another large bowl, whisk egg whites and granulated sugar until sugar is incorporated. Slowly whisk in butter, then milk. Add to dry ingredients and stir until fully combined.Step 2Heat a waffle-cone iron. Spray with cooking spray and pour 1/4 cup to 1/3 cup batter (depending on iron size) onto iron. Spread batter with a silicone spatula. Cover and cook for 1 1/2 minutes, then uncover to check if waffle is golden brown. If not, continue to cook for 1 to 1 1/2 minutes more.Step 3Using silicone spatula, transfer waffle to a piece of parchment paper. Place a cone shaper on one edge of waffle and roll, using parchment to help you press waffle into a cone shape. Let stand until cone hardens, about 2 minutes. Repeat with remaining batter.
To make this recipe, you will need a waffle cone maker. (A regular waffle iron will not work to cook waffle cones.) After cooking them, you’ll use a shaping rod to turn the waffle cones into a conical shape. It’s key to work quickly so that the cooked waffle doesn’t become too brittle. If you prefer a waffle cone bowl instead, quickly slide the cooked waffle over an inverted small bowl and press to mold the hot waffle into a bowl shape. Of course, if shaping feels too intimidating, get the hang of the batter first and cut the waffles into triangles or crumble for garnishing sundaes. Pro tip: For a batter that doesn’t split, make sure the butter and milk are warm. Many of the recipes can be modified to fit different styles of eating such as gluten-free or vegetarian. She has paired her experience in production with a passion for food and cooking to build Olde & New.
