Recipe: Meringue Cones with Variations

MERINGUE CONES

"These aren't true cones; in fact, they're not even shaped like cones - more like shells. They're still a great way to serve ice cream. And since so many recipes call for egg yolks, I found these meringues a great way to use up all those leftover egg whites."

4 large egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1 cup superfine sugar

Preheat the over to 180 degrees F. Butter and flour a large cookie sheet.


In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn the beater to high and continue to beat until the mixture is thick and shiny, about 2 minutes.

Create the shells by placing 1/2 cup of meringue, in a mound, on the prepared cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom.

8. The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet.

Bake for 2 hours. Turn off the oven and open its door. Allow the meringues to sit in the oven until cool.

Store in an airtight container until ready to use.

VARIATIONS:

CHOCOLATE CHIP MERINGUES:
Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.

Cinnamon Meringues:
Add 1/2 tsp. ground cinnamon along with the sugar. Proceed with the recipe as directed.

Makes 6 to 8 meringues
Demonstrated by Home Matter's guest Bruce Winstein, author of The Ultimate Ice Cream Book
Source: Discover Channel Home Matters