How To Make Cereal Waffle Cones

Directions

1. Place 2 1/2 to 3 cups of cereal in a food processor. Pulverize until cereal is flour or coarse cornmeal consistency. Measure 3/4 cups and set aside.
2. In a small mixing bowl, combine butter and sugar. Whip with a hand whisk for 45 seconds. Add egg whites. Whip for 45 seconds.
3. Add the 3/4 cups of pulverized cereal. Whisk until well blended. Add flour. Whisk to combine.
4. Check for the consistency of the batter. To do so, scoop up a generous clump using a small spatula. Tip the spatula to allow the batter to fall freely. Parts of it should slowly slide off in a sheet or a sticky clump.
5. Heat your waffle cone maker according to manufacturer’s instructions. Dollop 3 tablespoons of batter into the center. Press down on the lid as you close to flatten batter. Cook for 1-3 minutes (different models may cook at different rates). Waffles are done when 3/4 of it has slightly changed shades and/or the outer rim of the waffle appears crispy all around. My model cooks between 3 1/2 to 4 minutes with the heat cranked up at 75%.
6. Use a non-metal spatula or a wooden popsicle stick to lift and remove waffle. Slide it onto a flat surface. As soon as you can without burning your fingers, wrap the waffle around the cone and press down with the ice cream mold for 20-30 seconds to secure the seam.
7. Drop a few chocolate chips to the bottom of the cone. The warm cone will melt the chocolate and plug up the opening at the tip. (Alternatively, dip the tip of the cones into melted chocolate after the all the cones are formed.)
8. Transfer to a wire cooling rack, keeping the seam side down.
9. Continue cooking and shaping the remaining batter.
10. Makes 4 waffle cones, about 5 to 5 1/2-inch in diameter. Adjust the amount of batter you put on the waffle cone maker to make larger or smaller cones.
11. Notes: 1. Cereal tested: Froot Loops, Cocoa Krispies, Honey Nut Cheerios, Fruity Pebbles, Corn Pops, Frosted Flakes, Cinnamon Toast Crunch, and Cap’n Crunch. Frosted flakes don’t pulverize as finely as the others tested. The former have a slightly porous matrix but are still crispy. This recipe has not been bested on cereal with add-ins like fruits and marshmallows. The add-ins may not pulverise as well and may cause sticking issues with the waffle iron. Crispiness of the cones may also be affected. Feel free to experiment on you own. 2. The batter will thicken if it sits out too long. Add 1 teaspoon of milk at a time if the waffle cones come out too thick. Adding too much milk will reduce the crispiness of the cones. I caution against adding more than 2 teaspoons.