How to Make Ice Cream Cones

Gather the ingredients. Position a rack in the center of the oven and heat to 375 F.

In a large bowl, combine the sugar, egg whites, and salt. Whisk until the sugar dissolves (you don't need to whisk these ingredients until peaks form).

Whisk in the melted butter, flour, and vanilla until well-blended.

Line a cookie sheet with parchment or a silicone baking mat. For each cone, drop 2 tablespoons of batter onto the prepared cookie sheet, arranging them far apart to allow for spreading. Don't attempt to bake more than 4 cookies at a time because you'll need to shape the cones quickly, as soon as they come out of the oven.

Gently spread each scoop of batter into a circle about 4-inches in diameter. Bake until the cookies are light golden, 8 to 10 minutes.

Remove the sheet from the oven and quickly form the warm, pliable cookie around a cone-shaped mold. You must work very quickly before the cookies set. If the cookies are too hot to handle, ease them over and around the mold using a clean kitchen towel.

Alternately, the baked cookies can be draped over an inverted muffin tin to create ice cream bowls.

Allow the ice cream cones or edible bowls to cool completely before filling with ice cream.