Pizzelle Ice Cream Cones
1/2 cup butter
1 cup sifted all-purpose flour
4 egg whites
1-1/2 cups confectioners sugar
1/4 tsp. salt
1 tsp. vanilla
Melt butter; set aside to cool.
Beat egg whites until very stiff.
Gradually fold in confectioners sugar, salt and vanilla into egg white mixture.
Fold in flour.
Add cooled butter to above mixture, folding in gently.
Place 1/4 to 1/3 c. of batter onto the preheated iron.
Remove and use flat for a sandwich; curl the waffle into a thin-walled cone; or form into a bowl over bottom of custard cup or small bowl.
When cool, fill and serve with ice cream, pudding, sorbet or whipping cream and fruit.
(CAUTION) These will be very hot coming off the iron. Roll them immediately, pressing the seam together and pinching with your fingers.
Fill the cone with a foil cone to help the pizzelle cone keep its’ shape until cool.
Makes 6 large or 12 small – cones