Chef Troy N. Thompson of Jer-ne at The Ritz-Carlton – Marina
Del Rey, CA
Adapted by StarChefs
Yield: 30 Servings
- ½ pound confectioner’s sugar
- 5 ounces flour
- 5 ½ ounces egg whites
- 5 ½ ounces butter, melted
- Pinch of lemon zest
Preheat oven to 350F.
Sift the sugar and flour together. Add egg whites, butter and zest to
the dry ingredients and mix at high speed for 30 seconds. Scoop 1 teaspoon
of batter per cone onto a baking sheet, spreading each into a half circle
shape. Bake until golden brown. Quickly roll each shape into a cone form.
Cool on a rack, seam side down.