Print

How to Make Waffle Cones

Homemade waffle cones.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Create crispy, golden waffle cones at home that add a touch of magic to your ice cream. 

Ingredients

  • 2 large eggs
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (70 grams) brown sugar, packed
  • 1 teaspoon (3 grams) Diamond Crystal kosher salt (see note)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1-1/2 cups (180 grams) all-purpose flour

Instructions

  1. Preheat the waffle cone iron to the highest setting 30-60 minutes before you plan to make the waffle cones.
  2. Set up a shaping station with kitchen-safe gloves, a heat-safe surface such as a cutting board with a piece of parchment paper on top, and the waffle cone form.
  3. In a medium bowl, vigorously whisk together the eggs, granulated sugar, brown sugar, and salt for about 1 minute. Whisk in the vanilla extract and melted butter, then the flour. Do not be afraid of overmixing, because it is necessary to build up some gluten for strength in the cones.
  4. Once fully mixed together, let the batter sit for about 10 minutes.
  5. Put on gloves, if using, as the waffle needs to be shaped immediately after it is cooked.
  6. Lightly spray or brush neutral oil onto the preheated waffle iron.
  7. Using a 1-ounce portion scoop (about 2 tablespoons in size), add the batter to the center of the waffle iron and firmly close the cover.
  8. Cook for about 2 minutes, until the waffle is lightly golden. Cooking and heating temperature will vary, depending on your specific machine. Adjust the heat of the iron and the cooking time as needed.
  9. Open the cover, pick up the waffle with a heat-safe spatula, and immediately place it on the prepared work surface. Working quickly, set the waffle cone form off-center of the waffle with the tip about 1/2-inch from the bottom edge. Grab the outer edge of the waffle and roll it over the form. Once the bottom tip forms, press it firmly to create a seal. Continue rolling the waffle around the form, keeping it as tight as possible until the cone has been formed. Hold it in place, seam side down, for about 30 seconds, or until it is able to maintain it’s own shape.
  10. Keep the form inside the cone for at least 2 minutes. Once cool, pull the cone form out. Shaping the cone is a skill that will come with time, so keep practicing and improvising with the technique.
  11. Repeat the shaping process with all of the remaining batter.
  12. Cool the waffle cones on a rack at room temperature.
  13. Once cool, they are highly susceptible to humidity. Transfer them to an airtight storage bag, stacking the waffle cones inside of each other for stability. Store in a cool, dry place for 1-2 weeks.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Waffle Cone Recipe was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

Get to know your waffle cone maker. The time it takes to cook the waffle will vary, as will the heat setting. For my waffle cone maker, I cooked it on the highest setting for 2 minutes. It was also essential to preheat my waffle cone maker at least an hour before using. I know it feels excessive, but it resulted in the most even waffle cones.

Got broken or not perfect cones? Check out the post above for some ideas on how to use them!

Find it online: https://everydaypie.com/how-to-make-waffle-cones/