Ice Cream Cups
These cups are made on a pizzelle iron, which is available at cookware stores and looks like a flat, decorative waffle iron.
- Yield: Makes 48 cups
Source: Martha Stewart Weddings, Summer 2008
- 2 large egg whites
- 1/8 teaspoon salt
- 3/4 cup confectioners' sugar
- 1/4 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Vegetable oil cooking spray, for iron
- 2 pints ice cream or sorbet, for serving
Whisk egg whites in a large bowl until soft peaks form. Add salt and 1 tablespoon confectioners' sugar, and whisk until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining 1/2 cup plus 3 tablespoons confectioners' sugar until incorporated. Fold in flour and butter until well combined.
Heat a pizzelle iron according to manufacturer's instructions. Coat with cooking spray, place 1 teaspoon batter on the iron, and close cover. Cook until steam subsides and wafer is golden brown, about 1 minute. Remove wafer with an offset spatula. Working quickly, place the wafer in a mini muffin tin and gently push down the center to form a cup. (The wafer will cool and harden almost immediately.) Repeat with remaining batter. Let cool completely. (Wafers can be stored in an airtight container for up to 2 days.)
Fill wafers with 1-inch scoops of ice cream or sorbet, and serve immediately.