Ingredients

100 g butter, at room temperature
130 g icing sugar
4 egg whites, of medium eggs
130 g all-purpose flour

Instructions

1.In a mixer’s bowl, beat the butter and the sugar with the whisk attachment at high speed, for about 2 minutes, until fluffy.
2.Add the egg whites and the flour. Beat at medium-high speed for 1 minute more, until there is a smooth and uniform mixture. Remove the bowl from the mixer.
3.Preheat the oven to 180o C (350o F) set to fan.
4.Take a thick cardboard and with a round cookie cutter, 12 cm in diameter, shape a circle.
5.Cut the inside of the circle with a pair of scissors and keep the border of the cardboard. Place the cutout you made on a baking pan lined with parchment paper. Add 2 tablespoons of the mixture into the circle, making sure that it has the same thickness over its whole surface.
6.Remove the cutout and follow the same process by making one more disc with the mixture on the baking pan.
7.Bake in the oven for 10-12 minutes, until the disks are golden and have the texture of a soft cookie.
8.Remove the baking pan from the oven and immediately place the ice cream cone mold on the one edge of the soft cookie.
9.If you don't have an ice cream cone mold, take one sheet of aluminum foil and place a carton sheet at the center. Fold them so that you get 1 cone, 10-12 cm in height and 5-6 cm in diameter.
10.Roll the cookie until it is shaped like the cone. Roll immediately because the cookie will thicken while cooling.
11.Allow 2 minutes for the cone to set and remove the ice cream cone mold.
12.Follow the same process for the remaining mixture, making only two disks each time, in order to have the time to roll them into cones before the cookie cools.
13.Store at room temperature, sealed in an airtight container for 5 days.

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