Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 3 eggs
- 1 cup sugar
- 1/4 flour
- 3 cups heavy cream, whipped
- 1 teaspoon vanilla
- fresh strawberries OR red currant
Makes: about 30 cones
Butter and flour 2 (6 inch) round areas, 2 to 3 inches apart, on a large cookie sheet.
Preheat over to hot (400 degrees).
Will need to have a few small glasses or bottles handy.
Beat eggs with sugar in a medium-size bowl with electric mixer until light and fluffy. Gradually add flour and stir until mixture is smooth.
Spoon 1 rounded Tablespoon of batter onto each of the buttered and floured areas on the cookie sheet. Spread butter out to a 4 inch circle with back of spoon.
Bake in top third of hot over (400 degrees) for 3 minutes or until edges are light gold. Remove cookie sheet from oven, and after about 30 seconds carefully loosen edges of each wafer with a metal spatula. Completely remove wafers while still pliable. Quickly curve into a cone shape, holding a moment or two until wafer stiffens, then place cone into a class or bottle to hold upright until cool and firm. (They will be fragile, so handle gently.)
Repeat buttering and flouring cookie sheet for each two cones until remaining batter has been used. Keep cooled cones for a few days in a tightly covered container, but don't fill cones until just before serving.
To fill cones, whip cream in a medium-size bowl until stiff. Fold in vanilla and 10x sugar to sweeten, if you wish. Put cream in pastry bag fitted with a star tip. Fill cones, then stand them in a container of granulated sugar to hold upright, if you wish.
Garnish cones with fresh strawberries or preserves.
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