4 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
2 large egg whites, room temperature
Heat oven to 475°F.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Add flour and cocoa and mix to combine. Gradually beat in egg whites and continue to beat for 4 minutes.
Trace a 5-inch circle onto a flexible plastic mat, and use a utility knife to cut out a circle to make a stencil.
Place the stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over the stencil, then carefully lift up the stencil. Repeat to fill baking sheet. Transfer to the oven and bake for 2 to 3 minutes. Using a spatula, remove from sheet and roll around a wooden cone. Let cool completely.
Makes about 16 cones.
From Martha Bakes by Martha Stewart
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