Red Raspberry Cones
From Yankee Magazine
Yield: 6 to 8 cones

Make these with any kind of berry, but be sure to mold the cones when they are still warm. Otherwise, they become brittle and break.

Cones:
2 eggs
1/2 cup sugar
1 tablespoon cold water
2/3 cup flour

Preheat oven to 350 degrees F.

Combine eggs and sugar; beat until thick and lemon-colored. Add water and flour; continue beating until smooth.

Grease and flour a baking sheet. Roll dough to 1/8-inch thickness; cut into rounds 4 inches in diameter.

Place on baking sheet and bake about 12 minutes, until edges are lightly browned. Remove rounds one at a time, leaving others in oven.

Form into cones gently with hands, working quickly so rounds stay pliable. Place cones in airtight container; freeze until ready to serve.

Mousse Filling:
2 egg whites
pinch of salt
1/4 cup plus 2 tablespoons sugar
2 cups red raspberries
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 cup whipping cream

Combine egg whites and salt; beat until stiff. Gradually add 1/4 cup sugar; beat until stiff and glossy.

Crush raspberries; stir in 2 tablespoons sugar, lemon juice, and vanilla.

Whip cream until stiff; fold into meringue, then fold in berry mixture.

Freeze until firm. Before serving, let soften at room temperature.

To serve, spoon mousse into cones and top with a fresh berry or two.