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Red Raspberry Cones

Red Raspberry Cones
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Yield: 6 to 8 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.


  • Cones:
  • 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 1/8-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 1/4 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.
Updated Tuesday, June 4th, 2002

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