DIY Ice Cream Wafer Cups
After the showcooking here are the recipes
INGREDIENTS
For each cup
- One egg white (weighing about 35g)
- 35g vanilla icing sugar
- 35g 0 flour
- 35g butter
PREPARATION
- Beat the egg white with the sifted icing sugar. You don't need to whip it but you don't need to leave any lumps so it's better to help yourself with a whisk, by hand it will be fine.
- Add the melted butter in a bain-marie or in the microwave and continue to stir the mixture to mix the ingredients.
- Finally, add the flour, sifting it to avoid lumps. You will get a rather thick batter.
- To cook these wafers you can use an electric waffle maker or bake them in the oven.
- In the first case, pour the batter into the waffle maker set to maximum and cook for 5-6 minutes. To bake in the oven, instead, arrange the batter on baking paper giving it the roundest shape possible and bake at 200° in a preheated static oven for 8-10 minutes until lightly browned.
- By baking in the oven you can make wafers of the thickness you prefer. If you make thinner wafers, adjust the cooking time, take them out of the oven when you see the edges browning slightly.
- As soon as they are cooked and still hot, place each wafer on the back of a bowl, helping yourself with the baking paper to give them shape, and let them cool in this position.
- Fill them just a few minutes before serving.
They can be stored indoors and away from humidity for 2-3 days.
http://www.brododicoccole.com/showcooking-30annidigusto-menodiciotto/