Pinata Ice Cream Cones Recipe
Pinata Ice Cream Cones Recipe
What to make when you have leftover egg whites in the fridge? Meringue! Of course! I love these cute pinata “ice cream” waffle cones with a hidden surprise of lollies in the centre. Super easy to make – just pipe some meringue drizzled with melted chocolate onto some baking paper, set aside to cool then use some more melted chocolate for a few decorations and to allow the meringue to stick to the cone. A great party idea for the little ones (with a lot less mess than real ice cream).
Ingredients
8 waffle cones
2 egg whites
100g (1/2 cup) caster sugar
60g dark chocolated, melted
lollies for filling
150g dark chocolate extra, melted
sprinkles to decorate
Method
Pre-heat oven to 140C/120C fan-forced.
Trace 8 circles on a sheet of non-stick baking paper the same diameter as the top of the cones.
Beat the egg whites with an electric beater in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 spoon at a time until it is dissolved. Scrape down the side of the bowl to get any sugar that has stuck to the sides and continue mixing until it is smooth, thick and glossy.
Drizzle the cooled, melted chocolate over the meringue but don’t stir. Use a large spoon to add to a piping bag with a 1cm fluted nozzle.
Pipe meringue into the circles to resemble soft serve ice cream.
Bake for 30 minutes then reduce oven to 120C/100C fan-forced for a further 30 minutes.
Set aside on a wire rack to cool completely.
Use a bit of melted chocolate around the edges of the cone to stick some sprinkles on. Place each cone in a glass and fill with lollies.
Use a bit more chocolate to attach the meringues to the cones then refrigerate to allow the chocolate to set completely.
Ingredients
- 8 waffle cones
- 2 egg whites
- 100g (1/2 cup) caster sugar
- 60g dark chocolated, melted
- lollies for filling
- 150g dark chocolate extra, melted
- sprinkles to decorate
Instructions
- Pre-heat oven to 140C/120C fan-forced.
- Trace 8 circles on a sheet of non-stick baking paper the same diameter as the top of the cones.
- Beat the egg whites with an electric beater in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 spoon at a time until it is dissolved. Scrape down the side of the bowl to get any sugar that has stuck to the sides and continue mixing until it is smooth, thick and glossy.
- Drizzle the cooled, melted chocolate over the meringue but don't stir. Use a large spoon to add to a piping bag with a 1cm fluted nozzle.
- Pipe meringue into the circles to resemble soft serve ice cream.
- Bake for 30 minutes then reduce oven to 120C/100C fan-forced for a further 30 minutes.
- Set aside on a wire rack to cool completely.
- Use a bit of melted chocolate around the edges of the cone to stick some sprinkles on. Place each cone in a glass and fill with lollies. Use a bit more chocolate to attach the meringues to the cones then refrigerate to allow the chocolate to set completely.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
