Mini Ice Cream Cone Meringue Cookies Recipe

Method

• 1)

  Pre-heat oven to 210°F. Use the whisk attachment with your stand mixer. Add ½ Cup Carton Liquid Egg Whites or 4 Large Egg Whites, ½ Teaspoon Cream of Tartar, ⅛ Teaspoon Fine Sea Salt to the mixing bowl. Mix on high until it looks very foamy.

• 2)

  Combine 1¾ Cup Powdered Sugar and 1 Teaspoon Corn Starch, stir well with a whisk. With the mixer still on high, add the powdered sugar slowly, 1 Tablespoon at a time, waiting until it completely dissolves before adding more.

• 3)

  Once you’re done adding the sugar, scrape the bowl and let it continue to mix on high for another 8-10 minutes, or until very stiff peaks form – the meringue peaks should not droop when you hold the whisk. Add the vanilla extract, Lorann Candy oil, or food gel coloring if you prefer. Mix for another minute to evenly distribute.

• 4)

  Attach a star tip to a large piping bag and fill the bag with meringue. Line a baking sheet with parchment paper, it’s best to set up near your oven to avoid tipping over the cones when you transfer them to the oven. Place a small dab of meringue at the bottom of the cone, then pipe the meringue into the cone so it looks like soft serve ice cream. Place onto the baking sheet. Repeat until you’re out of meringue. Decorate with sprinkles if you prefer.

• 5)

  Carefully transfer the baking sheet to the middle rack in your oven. Bake at 210°F for 2 Hours, if it’s more humid (anything above 50% humidity) you might want to add an additional 30 minutes of baking time. When then are done baking, turn off the heat and leave them in the oven for another 1-2 hours – they will continue to dry out. Once they are cool the the surface should still feel dry (if it feels sticky, it needs more time in the oven). Store in a sealed container after they are cool to keep them dry. Enjoy within 3 days.