Meringue Cookie "Soft Serve" Cones
Yields: 10-12 meringue cookie cones
You will need
3 piping bags or plastic sandwich bags
3 large egg whites (separate when cold and then bring to room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon clear vanilla extract
3/4 cup white granulated sugar
2 tablespoons unsweetened cocoa powder
10-12 ice cream cones
candy to fill your cones (jelly beans, M&M's, marshmallows, etc.)
Separate eggs when cold, right out of the fridge, and let whites sit for about 30 min. to bring them to room temperature so they can puff up as much as possible. Make sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl, none at all, or your egg whites will not whip up properly.
Using the whisk attachment of your electric mixer (or with a hand mixer), beat room temperature egg whites on medium speed until frothy. Add the cream of tartar, salt and vanilla and beat egg whites until they hold soft peaks. (when you lift the whisk, the tips will fall over).
Very gradually add the sugar 1 tablespoon at a time beating on medium-high speed for about 7 minutes, until the meringue holds glossy, stiff peaks, and sugar has fully dissolved. (You will know the meringue is ready when you lift the whisk and the tips stick straight up without drooping and when you rub meringue between your fingers it feels smooth and not gritty.)
Bake the meringues for about 1 hour and 45 minutes-2 hours. (The meringues are done when they are pale, crisp, and easily peel off the parchment paper.) Turn the oven heat off, leaving the meringues in the oven to finish drying for at least 4 hours or preferably overnight. Cover and store at room temperature for several days.
Enjoy! Click here to check out all of our fun treats and seasonal sweets tutorials!