Step 1

Preparation Preheat the oven to 350°F (175°C).

Step 2

In a small mixing bowl, stir together the egg whites, sugar, and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.

Step 3

Line a baking sheet with parchment paper and use a small offset spatula or the back of a spoon to spread 2 level tablespoons of the batter into a circle 6 inches (15 cm) across. Try to get the circles as even and smooth as possible (you’re likely to get 2 rounds on one standard baking sheet).

Step 4

Put the baking sheet in the oven and begin checking the cones after about 10 minutes. Depending on your oven, they’ll take between 10 and 15 minutes to bake. The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, so don’t worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around the cone-rolling form, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cone the same way. (If it’s too firm, return the baking sheet to the oven for a minute or so until it’s pliable again.)

Step 5

Repeat, using the remaining batter. You’ll find it easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter fussy to spread.

Step 6

Variations For Sesame or Poppy Seed Ice Cream Cones, stir 3 tablespoons (35 g) toasted sesame or poppy seeds and a bit of grated lemon zest into the batter.

Step 7

To make Chocolate Ice Cream Cones, increase the sugar to 1/2 cup (100 g), and use 6 tablespoons (60 g) flour and 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder in place of the 2/3 cup (90 g) flour.

Step 8

For Gingersnap Ice Cream Cones, add 1 tablespoon mild molasses and 1/4 teaspoon each ground cinnamon, ginger, and nutmeg to the batter. Increase the sugar to 1/2 cup (100 g).

Step 9

For Honey-Cornmeal Ice Cream Cones, substitute 1 large egg and 1 egg white for the 1/4 cup (60 ml) egg whites. Melt 2 teaspoons of strongly flavored honey with the butter, and substitute 1/2 cup (70 g) of flour and 1/4 cup (35 g) of stone-ground cornmeal for the 2/3 cup (90 g) flour.

Step 10

For Rosemary Ice Cream Cones, add 2 teaspoons finely chopped fresh rosemary to the Honey-Cornmeal Ice Cream Cone batter.

Step 11

Storage The batter can be made up to 4 days in advance and stored in the refrigerator. Let the batter come to room temperature before using. Once baked and cooled, store the cones in an airtight container until ready to serve. They’re best eaten the same day they’re baked.

Step 12

Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments copyright © 2011 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Step 13

Buy the full book from Amazon.