MERINGUE CONES

•  MERINGUE CONES

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MAKES 6 TO 8 MERINGUES 

These aren’t true cones; in fact, they’re not even shaped like cones—more like shells. They’re still a great way to serve ice cream. And since so many recipes call for egg yolks, I found these meringues a great way to use up all those leftover egg whites. 

Ingredients

4 large egg whites 

⅛ teaspoon salt 

⅛ teaspoon cream of tartar 

1 cup superfine sugar 

Let's Cook

Preheat the oven to 180°F. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn the beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes. Butter and flour a large cookie sheet. Create the shells by placing ½ cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least ¼ inch of meringue on the bottom. The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven and open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use. Variations CHOCOLATE CHIP MERINGUES Mix ¾ cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.CINNAMON MERINGUES Add ½ teaspoon ground cinnamon along with the sugar. Proceed with the recipe as directed.