Gingersnap Ice Cream Cones

1/4 cup egg whites (about 2 large egg whites)
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 tablespoon mild molasses
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted

Heat the oven to 350°F.
 
In a small mixing bowl, stir together the egg whites, sugar, spices, vanilla, and molasses.  Stir in the salt and half of the flour, then mix in the melted butter.  Beat in the rest of the flour until smooth.

Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across.  Try to get the circles as even and smooth as possible.  Two are likely to fit on one standard baking sheet.

Put the baking sheet in the oven and begin checking after about 10 minutes.  Depending on your oven, they'll take between 10 and 15 minutes to bake.  The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though).  Remove the baking sheet from the oven.  Use a thin metal spatula to loosen the edge of one disc.  Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.  Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool.  Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.

Repeat, using the remaining batter.  It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.


Makes 4 to 6 cones.

From The Perfect Scoop by David Lebovitz

Note: These can also be made in an electric waffle-cone maker.