Saturday, March 12, 2011
Waffle Cone Recipe Experiment - Take 2: Martha Stewart's Vanilla Waffle Cones
Posted by SouthShore Chick at 1:47 PMI just have to ask,
“Martha Stewart, what is your
Recipe for Perfection?
I am dying to know!”
It took me only 20 minutes to whip up a handful of waffle cones using Martha Stewart’s Vanilla Waffle Cone recipe.
This recipe yields a light and crispy cone made with Confectioners’ Sugar instead of granulated. I am please that the cones aren't extremely sweet and the texture is almost perfect! It does not crumble too easily, nor does it have a crumbly texture like the previous recipe.
I’m rather impressed by how quickly the dough dries after removing it from the waffle cone iron to shape. When trying out this recipe, make sure to work with the dough quickly, being careful not to burn your fingers of course.
To make sure the dough spreads thin and even I had to press my iron down tight after spooning the batter onto the hot iron. If I didn’t do that then the dough comes out thick and takes longer to harden as it cools.
So if you want a thicker, chewier cone/or bowl just remember that it will take much longer to dry after shaping it.
I think I will give this recipe 4.5-stars for now (subject to change if I do not find a better recipe). This is a simple recipe, calling for basic ingredients that I already have on hand, it’s quick to whip up, and very tasty (I could eat these cones by itself like a cookie without the ice cream!)!
Martha Stewart’s Vanilla Waffle Cones
Makes: 6
Ingredients
· 2 large egg whites
· Pinch of salt
· 3/4 cup confectioners' sugar
· 1/4 teaspoon pure vanilla extract
· 1/2 cup all-purpose flour
· 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
· 1 tablespoon vegetable oil, or nonstick cooking spray, for pan
Directions
In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.
Heat iron over medium heat, and brush lightly with oil, or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook another 45 seconds, or until golden. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.
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Recipe Courtesy of: MarthaStewart.com
For Printable Version CLICK HERE
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Recipe Courtesy of: MarthaStewart.com
For Printable Version CLICK HERE
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2 comments:
Hi, I am also trying to find the best waffle cone recipe...not too sweet and not too crumbly...have you found a winner yet?
Hello! Yes, as a matter of fact, the Martha Stewart recipe was the best one so far.
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