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Homemade Waffle Cones (Adapted from David Lebovitz’s The Perfect Scoop)

from David Lebovitz's The Perfect Scoop) Recipe
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★★★★★

5.1 from 21 reviews

These Homemade Waffle Cones, adapted from David Lebovitz’s The Perfect Scoop, are crisp, buttery, and perfectly sweet cones that you can easily make at home using a waffle cone maker. They come with the delightful surprise of a chocolate chip sealed bottom, making them perfect for serving your favorite ice cream in style.

Ingredients

Scale

Waffle Cone Batter

  • 1/4 cup egg whites (from 2 large eggs)
  • 7 tablespoons (3 ounces, 85 grams) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup (3.18 ounces, 90 grams) all-purpose flour
  • 2 tablespoons (1 ounce, 30 grams) unsalted butter, melted and cooled

Seal and Finish

  • 24 chocolate chips

Instructions

  1. Preheat Waffle Cone Machine: Preheat your waffle cone machine to a medium setting of around 4. Brush both sides lightly with oil to prevent sticking.
  2. Make the Batter: In a small mixing bowl, whisk together the egg whites, granulated sugar, and vanilla extract until combined. Add salt and half of the flour, beating until incorporated. Then add the melted butter and the remaining flour; whisk until the batter is smooth and uniform.
  3. Bake the Waffles: Spoon 2 tablespoons of batter onto the center of the hot waffle cone machine. Close the lid, lock the latch, and bake for 1 minute and 30 seconds. Check the color and adjust timing if necessary to avoid burning or undercooking.
  4. Shape the Cones: Using a wooden fork, carefully lift the baked waffle from the machine onto a clean cloth towel. Immediately use the cloth to pick up the waffle and roll it around a cone form. Pinch the bottom of the cone and hold for about 10 seconds to help it set its shape.
  5. Seal with Chocolate: Drop several chocolate chips into the formed cone and push down with a small dowel or skewer to the bottom. This will seal the bottom of the cone and prevent leaks. Allow cones to cool completely on a wire rack.
  6. Store and Serve: Once fully cooled, store the waffle cones in an airtight container to maintain crispness. These cones yield approximately 8 homemade waffle cones, perfect for serving your favorite ice cream.

Notes

  • Adjust the baking time according to your waffle cone machine’s heat; the cones should be golden brown and crisp.
  • Roll the waffle cones immediately after baking, as they harden quickly once cooled.
  • The chocolate chip seal not only adds flavor but prevents melted ice cream from dripping out of the bottom.
  • Store cones in an airtight container at room temperature for up to 3 days for optimal freshness.

Nutrition

Keywords: waffle cones, homemade waffle cones, ice cream cones, dessert cones, waffle cone recipe, David Lebovitz waffle cones

Find it online: https://yumwithmia.com/from-david-lebovitzs-the-perfect-scoop-recipe/