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Waffle-Cone Bowls

                              Credit: 
                              Martyna Szczesna

Recipe Summary

prep: 35 mins

total: 35 mins

Yield: Makes 8

Ingredients

Ingredient Checklist

2/3 cup unbleached all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

5 tablespoons melted unsalted butter

3 tablespoons milk

1/2 teaspoon pure vanilla extract

3/4 cup plus 1 tablespoon granulated sugar

3 large egg whites

Vegetable-oil cooking spray, for waffle-cone iron

Gallery

Waffle-Cone Bowls

                              Credit: 
                              Martyna Szczesna

Recipe Summary

prep: 35 mins

total: 35 mins

Yield: Makes 8

Waffle-Cone Bowls

                              Credit: 
                              Martyna Szczesna

Waffle-Cone Bowls

                              Credit: 
                              Martyna Szczesna

Waffle-Cone Bowls

Recipe Summary

prep: 35 mins

total: 35 mins

Yield: Makes 8

Recipe Summary

prep: 35 mins

total: 35 mins

Yield: Makes 8

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Yield: Makes 8

Makes 8

Ingredients

Ingredients

  • 2/3 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons melted unsalted butter
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 3 large egg whites
  • Vegetable-oil cooking spray, for waffle-cone iron

Directions

Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.

Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.

Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Waffle-Cone Bowls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Waffle-Cone Bowls

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest