Red Raspberry Cones

Make these with any kind of berry, but be sure to mold the cones when they are still warm. Otherwise, they become brittle and break.


2 eggs
1/2 cup sugar
1 tablespoon cold water
2/3 cup flour


Preheat oven to 350 degrees F. Combine eggs and sugar; beat until thick and lemon-colored. Add water and flour; continue beating until smooth. Grease and flour a baking sheet. Roll dough to ⅛-inch thickness; cut into rounds 4 inches in diameter. Place on baking sheet and bake about 12 minutes, until edges are lightly browned. Remove rounds one at a time, leaving others in oven. Form into cones gently with hands, working quickly so rounds stay pliable. Place cones in airtight container; freeze until ready to serve.

Mousse Filling:


2 egg whites
pinch of salt
1/4 cup plus 2 tablespoons sugar
2 cups red raspberries
1 tablespoon lemon juice
1/2 teaspoon vanilla
1 cup whipping cream


Combine egg whites and salt; beat until stiff. Gradually add ¼ cup sugar; beat until stiff and glossy. Crush raspberries; stir in 2 tablespoons sugar, lemon juice, and vanilla. Whip cream until stiff; fold into meringue, then fold in berry mixture. Freeze until firm. Before serving, let soften at room temperature. To serve, spoon mousse into cones and top with a fresh berry or two.

Cooking & Recipes


6 to 8 cones

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