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!
1/4tspCream of Tarter
1tspKool-Aid Powderflavor of choice
1cupChocolate Melting Wafers
12 - 18Ice 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.
Recipe adapted from Smart Schoolhouse.Store in an airtight container
Meringue Ice Cream Cones
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.