Homemade Sugar Cones Recipe

5 1
Homemade Sugar Cones Recipe
Homemade Sugar Cones Recipe photo by Taste of Home
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Homemade Sugar Cones Recipe

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5 1
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 egg whites
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup butter, melted

Directions

In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.
Originally published as Homemade Sugar Cones in Taste of Home June/July 2005, p68

Nutritional Facts

1 each: 194 calories, 8g fat (5g saturated fat), 20mg cholesterol, 96mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 3g protein.

  • 2 egg whites
  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup butter, melted
  1. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
  2. Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
  3. Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
  4. Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones. Yield: 6 cones.
Originally published as Homemade Sugar Cones in Taste of Home June/July 2005, p68

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