Yield: about 8 cones


  • 2 large egg whites
  • ¼ cup heavy cream
  • ½ cup sugar
  • ¼ tsp. fine sea salt
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 5 tbsp. unsalted butter, melted and cooled slightly
  • 2/3 cup all-purpose flour
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  • step 1: HideShow Images

    In a medium bowl, combine the egg whites and cream, and whisk to combine. Blend in the sugar, salt, and extracts, and whisk for about 1 minute, until well combined. Whisk in the melted butter. Stir in the flour, just until the lumps have disappeared and the batter is smooth.

  • step 2: HideShow Images

    Cook in a waffle cone maker according to the manufacturer’s instructions. Pull the baked round off of the iron and position a cone mold across the middle, leaving some room at the bottom to grip the point of the cone. Working quickly, fold one side across the mold and tuck under the cone. Pressing firmly, roll the cone over to finish. Allow to cool for a few moments to set before moving on to the next cone. Repeat with the remaining batter.