Yields: supposed to make 16, but I can only get 14
Ingredients
2 egg whites (large), room temperature
6 tbsp sugar
pinch of salt
1/4 tsp vanilla
1/4 cup butter or hard margarine, melted
1/2 cup flour
These are lovely to serve mixed fresh fruit in. I filled my cornets with a strawberry-blueberry-blackberry-pineapple-cherry mixture. No dessert plate needed, and I put some cocktail picks next to the tray of cornets so people could neatly eat the fruit out of the cookie cup.
pinch of salt
1/4 tsp vanilla
1/4 cup butter or hard margarine, melted
1/2 cup flour
Directions
Preheat oven to 350*F. Line a baking sheet with parchment paper. In a medium bowl, whisk together first four ingredients until frothy. Whisk in butter. Add flour. Whisk until smooth. Drop 1 tablespoon of batter onto parchment paper, spread evenly to form 4 1/4" circle. (Don't do more than about 3 or 4 at a time - you'll need to shape them while hot or else they crumble.) Bake in 350* oven for 8 minutes until lightly browned. Working quickly, shape into a cone and let stand 2 minutes until cooled and crisp. Repeat entire process with remaining batter, for a total of 16 cones.
Garnish ideas:
Garnish ideas:
*melt white chocolate (1 cup melting wafers) and dip 1/4" of top edge, then dip in finely chopped pistachios (about 1/2 cup), place on waxed paper to dry
*melt white chocolate and dip 1/4" of top edge, then dip in finely chopped candy cane pieces, place on waxed paper to dry
*melt milk chocolate and dip 1/4" of top edge, then dip in finely chopped hazelnuts, place on waxed paper to dry
These are lovely to serve mixed fresh fruit in. I filled my cornets with a strawberry-blueberry-blackberry-pineapple-cherry mixture. No dessert plate needed, and I put some cocktail picks next to the tray of cornets so people could neatly eat the fruit out of the cookie cup.
