{VIDEO} Mini Bugle Ice Cream Cone Meringues

They tiniest little ice cream cones you've ever seen, that don't even melt. These itty bitty cones are made from a Bugle snack and topped with a swirl of crunchy baked meringue to look just like a real soft serve ice cream cone.

This might just be one of my favorite little snacks ever. How great are these melt-free, popable, crunchy soft serve cones!?

Because everything is cuter when it's miniature, these salty, crunchy little bugle chips make the perfect mini cone.

I filled them with easy meringue that bakes into a crunchy melt-in-your-mouth swirl right on top, for the perfect sweet and salty snack.

The best part about these is you can make them in pretty much any flavor with different flavor extracts or toppings.

I did chocolate, vanilla and strawberry, for a classic Neapolitan mix, but you can get creative with these, I even added some rainbow sprinkles to some of them for a festive touch.

The meringues take a while to dry, so I just like to just let these dry in the oven over night, so you can definitely make these in advance. They make a perfect little party snack and you can even mix them in to a snack mix with pretzels and candies for a really fun treat.


 If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes! 

If you love this recipe, you are going to love my Mini Cheerio Donuts...

 ...or the Ultimate No-Bake Rice Krispies Treat Candy Drip Cake I used these on, so be sure to check those videos out too!

- ♥ -

Mini Bugle Ice Cream Cone Meringues
  • Bugles corn snacks: https://amzn.to/2IBqD99
  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar 
  • 1/4 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1 drop pink food coloring, optional
  • 1 tablespoon cocoa powder, optional
  • nonpareil sprinkles, optional
  • wilton tip 21: http://amzn.to/2xDN0Gi

Preheat oven to 200 degrees F. Place a piece of foil over a deep baking pan. Stick Bugles in the top, so they stand straight up. Use a knife to make slices to push in Bugles if needed.

Separate eggs and let whites sit for about 30 minutes, to bring them to room temperature, making sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl.

Using the whisk attachment of your electric mixer (or with a hand mixer), beat room temperature egg whites on medium speed until frothy. Add the cream of tartar and vanilla and beat egg whites until they hold soft peaks. (when you lift the whisk, the tips will fall over). 

Very gradually add the sugar 1 tablespoon at a time until all sugar is dissolved. Increase speed to medium-high and beat for about 7 minutes, until the meringue holds glossy, stiff peaks, and sugar has fully dissolved. You will know the meringue is ready when you lift the whisk and the tips stick straight up without drooping and when you rub meringue between your fingers it feels smooth and not gritty. 

Transfer to a piping bag fitted with a tiny star tip. Or Transfer 1/3 to a piece of plastic wrap. Add 2 drop of pink food coloring to remaining meringue and transfer half to a second piece of plastic wrap. Add about 1 tablespoon of cocoa powder to remaining meringue and roll up into a third piece of plastic wrap. Cut off one end of the plastic wrap and place open side into the tip of the bag. Pipe swirls of meringue into each Bugle. Remove plastic wrap once all of the meringue is used up and switch to another color. Add sprinkles if desired.

Bake the meringues for about 2 hours. Turn the oven heat off, leaving the meringues in the oven to finish drying for a few hours or over night. Cover and store at room temperature for several days.