Recipe: Homemade Sugar Cones, Cups or Tubes

HOMEMADE SUGAR CONES AND OTHER SHAPES

"Whereas boxed sugar cones could be confused with thin cardboard, these are sweet, buttery, and slightly caramelized. And you get to decorate them any which way: Dip edges in Magic Shell and then sprinkle on sprinkles, caramelized ginger, or chopped nuts. Or puddle the Magic Shell or caramel (this page) or butterscotch (this page) on the inside. You can even add some flare to the batter by adding ground ginger, cocoa powder, orange zest, or poppy seeds."



"Folding these dainty cones does take some practice to master: After baking thin, tuile-style cookies, you fold them up while they're still hot from the oven and then let them crisp up. They taste so good that even if the shapes are a little wonky, you can stick a couple into your bowl and call them abstract art."

Makes 10 to 12 cones

6 tablespoons (75g) granulated sugar
2 tablespoons light brown sugar
2 egg whites
3 tablespoons whole milk
3 tablespoons unsalted butter, melted but not hot
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1/2 cup (60g) flour

Heat the oven to 350 degrees F (175C). Line a baking sheet with parchment or a silicone baking mat, and lightly spray with oil.

In a large bowl, whisk together both sugars and the egg whites. Whisk in the milk, butter, vanilla, and salt, followed by the flour, until smooth. (The batter can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before using.)

NOW, DECIDE WHAT SHAPE YOU'RE AFTER:

For cups or cannoli-esque tubes, spoon the batter onto the prepared baking sheet, then use a small offset spatula to form thin, even discs 6 inches (15cm) in diameter.

FOR MORE TRADITIONAL PYRAMID CONES:
Spoon the batter into half-moon shapes. Bake for 8 to 10 minutes, or until golden.

Remove from the oven and, working quickly, use an offset spatula to carefully lift the shapes off the baking sheet, then use your hands and tongs (wear plastic gloves if the shapes are too hot) to immediately form them (bribe a friend or two to help you).

TO MAKE CUPS:
Fit the discs into lightly sprayed muffin tins.

FOR CANNOLI-ESQUE TUBES:
Roll up the circles like loose cigars; and for cones, take a half-moon and grab each end of the straight edge. Pull the ends toward the center, tightening and overlapping, so that the curved part of the half-moon is now the top of the cone.

(If the discs become too hard to mold, move the baking sheet back to the oven for 30 seconds to a minute.) Use a cool baking sheet for the next batch.

Cool completely before decorating. While best fresh, the cones can be stored at room temperature in an airtight container for up to 2 days.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: From Cristina Sciarra in Food52 Ice Cream and Friends: 60 recipes & riffs for sorbets, sandwiches, no-churn ice creams and more by Amanda Hesser