|4 TBSP||butter, melted|
|2/3 cup (80 g)||flour|
|to taste||almond extract|
|to taste||vanilla extract|
Alternate directions: Whisk it all together very very thoroughly until very well blended.
Preheat a waffle-cone maker according to the manufacturer’s instructions. Start with heat setting #3 and adjust as necessary, depending on the desired degree of brownness.
In a small bowl, sift together the flour and salt. Set aside.
In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute. Add the flour mixture and stir until incorporated. Add the butter and milk and stir just until combined.
Spoon a scant 1/4 cup batter onto the waffle-cone maker. Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total on heat setting #4.
Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet.
Repeat with the remaining batter. Makes about 10 cones.
Williams Sonoma waffle cone maker recipe book
Jeni Britton Bauer (via King Arthur website)
|2||large egg whites|
|1/4 cup (57g)||heavy cream|
|1/2 cup (99g)||granulated sugar|
|1/4 teaspoon||fine sea salt|
|1 teaspoon||Vanilla Extract|
|1 teaspoon||almond extract|
|5 tablespoons (71g)||unsalted butter, melted and cooled|
|2/3 cup (80g)||All-Purpose Flour|