Prep
40 minCook
1 hrLevel
MediumRating
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Loading...| 100 g butter, at room temperature | |
| 130 g icing sugar | |
| 4 egg whites, of medium eggs | |
| 130 g all-purpose flour |
| 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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