As I write this post now, I have the smell of coffee stuck in my nose. You see, I've recently purchased a coffee machine and have been busy coming up with coffee-like concoctions and forcing them down my family's throats.
Just kidding. My coffee isn't that bad (I don't think).
I don't really like coffee (nor do I drink it), so it may seem a little strange that I have a coffee machine, especially since there are about a billion kitchen appliances which I really wish I had. But I've always fancied the idea of making my own frothy milk, even if I don't like froth, and making cute pictures on coffee......though it may be quite a while til I figure that out.
But because of this machine, I now proper coffee in the house, for the first time ever. And this means that I will no longer have to take pictures with empty coffee cups in the background- or even as the subject, as I did with these photos.
Anyways, the real subject of the photo is, of course, the cookies, which are actually from an ice cream cone recipe I found off Adriana's blog. I've wanted an ice cream cone maker (the waffle type) for ages, because I absolutely love eating waffle ice cream cones, but since they don't really sell them in shops anymore, I was quite excited to find that you could still make ice cream cones at home!
Of course, I was a bit too lazy to roll them into nice cone shapes, and I'd intended on eating them by themselves anyway, so I shaped mine into cigars and made them smaller instead. They were light and crisp, just as I'd expected, and so delicious we pretty much finished the whole batch in a day. I'll definitely be making ice cream cones next time I make ice cream! :)
Adapted from David Lebovitz’s The Perfect Scoop via Bittersweet Baker
1/4 cup (60 ml) egg whites (about 2 large egg whites)
7 tablespoons + 1 teaspoon (90 g) sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup (90 g) flour
2 tablespoons (30 g) unsalted butter, melted
Preheat the oven to 350 F.
Combine the egg whites, sugar, and vanilla in a small bowl. Stir in the salt and half of the flour. Mix in the melted butter, then stir in the rest of the flour until smooth.
Line a baking sheet with parchment paper. Use a small offset spatula to spread 2 level tablespoons of batter into a circle with a diameter of 6″/15cm (I made mine smaller).Tracing circles onto the underside of the parchment will give you more even cones.
Bake one sheet (two cones) at a time (I baked ~4-6 cookies at a time since mine were smaller). Start checking after 10 minutes, but depending on your oven, the baking time will be 10-15 minutes. The cookies will be golden brown throughout, with some lighter and darker spots.
Pull the sheet out of the oven and run a thin metal spatula under a circle to loosen the edges. Quickly flip it over and roll it into a cigar shape. Let the cookie cool slightly on the mold until it keeps its shape, then let it cool completely in a tall glass. Roll the other cone (if the cookie has cooled too much to roll, return the sheet to the oven for a minute.)
Continue to bake and roll cones with the remaining batter.