Beats the hell out of the store bought stuff. Serve with homemade ice cream and it could be my last meal. The ice cream I made used the yolks… so no waste.
Martha Stewart Waffle Cones
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
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. Place hot cone over an inverted muffin tin and shape. Let cones cool; store in an airtight container.