Dessert: Chocolate- and Candy-Coated Waffle Cones

For irresistible ice cream cones, we added a generous dip of white or milk chocolate and a delicate sprinkling of multicolored nonpareils.

Ingredients

4 large egg whites
1 1/2 c. confectioners' sugar
1 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1 tsp. pure vanilla extract
5 oz. milk chocolate
5 oz. white chocolate
1/2 c. assorted-color nonpareils

Instructions

Make the cones: Line 2 baking sheets with waxed paper and set aside. Preheat a pizzelle iron according to manufacturer's instructions. Beat egg whites in a large bowl with a mixer set on medium speed until stiff peaks form; set aside. Combine sugar, flour, baking powder, and salt in a small bowl. Fold the egg whites into the sugar mixture until combined. Stir in the butter and vanilla until just combined and set aside. Following manufacturer's instructions, make the cones on a preheated pizzelle iron. As each round is cooked, use a small spatula to lift it from the iron and form it around a cone-shaped mold. Cool until the cone holds its shape, remove from mold, cool, and repeat using remaining batter.