You have to move quickly when making these fun treats, as cookies need to be hot when bent around the cornet mold. These metal molds are available at most kitchen stores. O’Hara suggests serving cornets as a special kids-only dessert.
5 Tbsp butter, melted
4 egg whites
1 cup granulated sugar
1 cup all-purpose flour
3 Tbsp whipping cream
1 tsp almond extract
3-4 oz melted chocolate
1 cup coloured sprinkles
2 1/2 cups filling of buttercream icing, whipped cream or whipped chocolate ganache (see p.34)
1. Beat eggs and sugar for 30 seconds. Add flour and salt and mix well. Add 3 Tbsp whipping cream, almond extract and melted butter. Beat until combined, about one minute. Cover and chill for 15 minutes.
2. Onto a greased cookie sheet, spread batter into 3-4 inch circles, doing only two at a time.
3. Bake in hot oven, watching carefully to brown cookie but not burn it.
4. Remove cookies from oven and run metal spatula underneath circle to release it from cookie sheet.
5. Working very quickly wrap circle around cornet mold and hold edges down. If cookie cracks you have been too slow.
6. When cookie is cool, remove cornet mold.
7. Dip tops of cornets into melted chocolate and while still sticky, sprinkle coloured sprinkles over chocolate rim. Let set on parchment paper.
8. Fill cones with buttercream icing or filling of your choice.
Yield 15 cornets