Ver en Español
Menu

Cones with Honey Meringue

  • Save Recipe
Cones with Honey Meringue
  • Prep 20 min
  • Total 60 min
  • Ingredients 6
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
One of the desserts that always remind me of my childhood is the traditional stuffed milhojas that I enjoyed in El Salvador whenever I visited my grandmother. She would buy them at a popular bakery and I was always so happy to taste the crunchy puff pastry covered in snowy white meringue filled with delicate vanilla flavored cream. I always ended up with my face covered in powdered sugar and meringue, but they were the happiest moments of my trip. Now that I'm older, I sometimes give into my nostalgic cravings and prepare quick and easy versions of my childhood favorite. I find that instead of creating a puff pastry dessert with meringue, I can bake cones filled with the cream to achieve the same flavors with just half the work. This time I thought I could substitute the sugar in the meringue with honey. I ran a few tests and I loved its simplicity, texture and lightly sweet flavor. It's just like making a Swiss meringue made with honey instead of sugar, just follow the same process and the merengue will be perfect. When you prepare it you'll notice that with just two egg whites, you'll end up with more than enough meringue. You might even have some leftover for other desserts. The cones are perfect for any children's party or and afternoon tea with friends. You can have them prepared up to 3 days in advance, just be sure to keep them in a vacuum-sealed container. All you'll have to do is fill them and serve.

Ingredients

  • 1 puff pastry sheet cut into strips 1 inch wide by 7 inches long
  • 1/3 cup honey
  • 2 egg whites
  • Pinch of salt
  • 1/2 teaspoon lemon juice
  • Sprinkles

Directions

  • 1
    You can find the puff pastry sheets in the refrigerated section of your grocery store.
  • 2
    Preheat the oven to 350°F.
  • 3
    Cut the dough into strips and roll each one on to a metal cone. You can roll them through sugar, if you like. Place them on a baking sheet lined with wax paper or a silicon-baking sheet. Bake for 25 minutes or until browned. Remove from the oven and let cool on a rack. Carefully remove the metal cones so as not to break the doughy cones.
  • 4
    In the meantime, combine the honey with the egg whites in the bowl for the mixer. Put this over boiling water. Make sure the bowl isn't touching the water to prevent the egg whites from cooking. Mix with a whisk just until the honey has melted and has combined well with the egg whites. Make sure the mixture is slightly warm to the touch.
  • 5
    Remove from the heat and place in the mixer. Add a pinch of salt. Whip at medium-high heat and when the meringue looks firm, add the lemon juice. Keep whipping until the meringue is smooth and bright.
  • 6
    When the cones are cold, add the meringue to a pastry sleeve with a curly tip. Fill each cone with meringue and decorate with sprinkles.
  • 7
    Repeat this process with the rest of the cones and serve the same day to enjoy their crunchiness.

Expert Tips

  • tip 1
    You can use whipped cream or frosting to fill the cones.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • One of the desserts that always remind me of my childhood is the traditional stuffed milhojas that I enjoyed in El Salvador whenever I visited my grandmother. She would buy them at a popular bakery and I was always so happy to taste the crunchy puff pastry covered in snowy white meringue filled with delicate vanilla flavored cream. I always ended up with my face covered in powdered sugar and meringue, but they were the happiest moments of my trip. Now that I'm older, I sometimes give into my nostalgic cravings and prepare quick and easy versions of my childhood favorite. I find that instead of creating a puff pastry dessert with meringue, I can bake cones filled with the cream to achieve the same flavors with just half the work. This time I thought I could substitute the sugar in the meringue with honey. I ran a few tests and I loved its simplicity, texture and lightly sweet flavor. It's just like making a Swiss meringue made with honey instead of sugar, just follow the same process and the merengue will be perfect. When you prepare it you'll notice that with just two egg whites, you'll end up with more than enough meringue. You might even have some leftover for other desserts. The cones are perfect for any children's party or and afternoon tea with friends. You can have them prepared up to 3 days in advance, just be sure to keep them in a vacuum-sealed container. All you'll have to do is fill them and serve.
© 2021 ®/TM General Mills All Rights Reserved