I think today is the perfect day to bid one last farewell to the fondest season of all. A farewell to long summer days and dinners outside. To late night swims and marshmallows by the fire. To fishing trips, summer markets and lazy afternoons. A farewell made up of chocolate chip mint and handmade cones. And drum roll please, our new ice cream
cone rollers! xo, n
HANDMADE ICE CREAM CONES 2 (60g) egg whites, room temperature 1/2 cup + 1 tablespoon (60g) icing sugar 15 grams granulated sugar 1 teaspoon (5g) pure vanilla extract 1/3 cup + 1 tablespoon (42g) all purpose flour, sifted a pinch of salt 2 tablespoons (30g) unsalted butter, melted unsalted butter for greasing the iron In a medium bowl whisk together both types of sugar. Add the whites and whip until the mixture is frothy and ribbons begin to appear. Add the vanilla. Whisk in flour and salt and beat until well combined. Stir in the butter. Bake in a prepared and preheated
waffle iron made especially for cones until golden. (As a general rule I bake 1 tablespoon of batter for 1 minute and 25 seconds on setting 5, but your machine may have different settings.) Repeat, greasing your iron as you go. Roll each waffle immediamtely after it comes off the machine (small cotton or latex gloves are helpful here). I like to leave a little space at the top of each roller but practice to get a shape you love, I think that's the fun part! You'll notice in these photos that I fold the bottom of my cones, but this is not necessary, it's simply an aesthitic choice. If you'd like them more traditional just skip folding them and pinch the bottoms into a clean point.
+ For those looking for a more traditional size we'll be adding a larger roller size to the shop in the next while. And we're updating, watch for new items on Monday September 24th at 6pm EDT. Join the list
here.
+ Photos:
Michael Graydon Styling: Nikole Herriott (that's me!) And the
BEAUTIFUL letters:
Sarah Foote 