These Meringue Ice Cream Cones are everything you love about the classic summer treat without the mess! Plus, you can make them any flavor you want!
Hey, friends! It’s Rebecca from Living Better Together again! Can you believe we’re already in the dog days of summer, I mean, didn’t summer just start? It always goes by way too quickly for my liking. The last week or so here in Maine, the weather has definitely been dipping into fall, with hot days and chilly nights. Those are actually my favorite kinds of days though, the ones where you can walk around in shorts with an ice cream cone while the sun’s shining and then be wrapped up in a blanket with cocoa and a good book in the evening. Speaking of ice cream cones, let’s talk about this super fun (and cute) recipe I’m sharing with you today!
Now, I don’t have kids myself yet, but I my friends do and let’s face it, kids can be messy, heck WE can be messy. Especially when it comes to ice cream. Sometimes no matter how fast you try to eat it, you end up with a river of melted cream running down your arm. In my case, it was all over my shirt on our trip to Quebec a few weeks ago, at least it happened on the way back to the car to go home. Anyways, why not come up with a fun little treat that only looks like an ice cream cone but is still just as fun! Plus you can let the kids go to town on it without worrying about them making a huge mess! That’s gotta be like every parent’s dream, right?
These Meringue Ice Cream Cones are so easy to make. Plus, you actually use Kool-Aid to give them their flavor which means you can change the colors and flavors out really easily! I love that they’re so customizable, it makes them great for dessert tables at parties, and since they don’t melt you can set them up hours ahead of time! So you make your meringues, then you dip your cones in chocolate and roll it in sprinkles, dip the bottom of your meringues in a little chocolate and pop it on the cone to cool and seal. Oh, but before I forget, it’s hollow inside those cones, which leaves plenty of room to sneak in other candies as a treat!
Is Meringue Safe To Eat?
Uncooked meringues made with raw egg whites may contain salmonella bacteria, which cause salmonellosis and can make you sick.
Uncooked meringue should be refrigerated.
However, when the meringue is cooked to 160 F the salmonella bacteria will be killed.
Will Egg Yolk Keep Meringue From Working?
Egg yolk, and fat will interfere with the protein structure of the egg whites.
You should still be able to whip your egg whites if there is just a little yolk in them.
However, it will take much more work and time.
Can Meringue Cookies Be Frozen?
You can freeze meringues but you must be careful that when they defrost they do not absorb any moisture, as this will soften the outside of the meringue.
Freeze them in airtight containers lined with parchment paper.
They will keep for 1 month.
Meringue Ice Cream Cones
Preorder our new book!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Meringue Ice Cream Cones
- 2 Egg Whites
- 1/4 tsp Cream of Tarter
- 1/2 cup Granulated Sugar
- 1 tsp Kool-Aid Powder flavor of choice
- 1 cup Chocolate Melting Wafers
- 1/2 cup Sprinkles
- 12 - 18 Ice Cream Cones
- Preheat oven to 225 F.
- Line a baking sheet with aluminum foil and spray with non-stick spray.
- In a large bowl or stand mixer fitted with a whisk attachment, beat eggs whites on medium speed until they become foamy with lots of bubbles.
- While mixer is going, slowly add in sugar a little at a time until gone.
- Add in cream of tarter and whip until stiff peaks form.
- Gently whip in the Kool-Aid.
- Transfer meringue to a frosting bag or Wilton Dessert Decorating Tool (what I use) and pipe onto the aluminum foil. To help guide you, take an ice cream cone and turn it upside down on the foil to leave a mark. Your meringues should be the size of frosting on a traditional cupcake.
- Bake for 45-60 minutes until stiff and possibly just a little browned.
- Remove from oven and allow to cool on pan completely.
- Once cooled, melt your chocolate in a microwave safe bowl on 30 second intervals, stirring in between, until completely melted.
- Place sprinkles in a small shallow dish.
- Roll the edges of your cone in the melted chocolate, using a spoon to remove and excess globs, then roll chocolate dipped cone in the sprinkles.
- If you're adding extra goodies to the cones, fill them now.
- Dip the bottom of a cooled meringue in the chocolate and press onto the top of the cone to set and seal.
- Repeat until all cones are done.
Connect with Rebecca: