Ice Cream Cones

Method

1. Whisk the 1 egg white with 45 g caster sugar and a pinch of fine salt in a bowl for about 1 minute, until loosened and foamy but not stiff.
2. Whisk in 15 g melted butter, 15 ml milk and 0.25 tsp vanilla extract, then sift in 45 g plain flour and whisk just until you have a smooth, lump-free batter with the consistency of single cream. Cover and rest 15 minutes so the flour hydrates.
3. Meanwhile, make a cone mould: roll a sheet of baking paper into a 12 cm cone and secure it with tape, or use a metal cannoli/cone form. Have a clean tea towel ready to protect your fingers, as the wafers must be rolled scalding hot.