Masrer at Cooking

• 4 large egg whites
• 1 1/2 cup(s) confectioners' sugar
• 1 cup(s) all-purpose flour
• 1/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, melted and cooled
• 1 teaspoon(s) pure vanilla extract
• 5 ounce(s) milk chocolate, chopped
• 5 ounce(s) white chocolate, chopped
• 1/2 cup(s) assorted-color nonpareils

---

1. 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.
2. Decorate the cones: Melt the milk and white chocolates in separate bowls, each set over a pot of gently simmering water. Once melted, dip the top of each cone into the chocolate, remove excess with a small spatula or knife, and sprinkle on the nonpareils. Place cones on prepared baking sheets and chill until chocolate is set -- about 20 minutes. Remove from refrigerator and serve immediately. Undecorated cones will keep in a dry place in an airtight container for up to 2 days.