Time: 1 hour.
Complexity: easily
Quantity: 18 tubes

Barquillos are crispy wafer cones popular in Spain and South America. They are unfilled and served hollow, occasionally dusted with powdered sugar. They are considered a traditional street sweet. In Madrid, for example, you can recognize barquillo vendors on the central streets and squares by the large, colorful roulette they carry. These roulettes used to be used to win barquillos among customers, with the chance to win several at once or be left with nothing. However, these days, the cones are no longer raffled off, and the roulette is carried for show, maintaining the spirit of tradition.

Bake a simple homemade version of barquillos and roll them before they cool and harden. Serve with a cup of coffee or hot chocolate.

Ingredients:

• 115 g (0.5 cup) butter
• 115 g (0.5 cup) white sugar
• 5 ml (1 tsp) vanilla extract
• White of 2 eggs
• 85 g (2/3 cup) flour

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat oven to 190°C. Lightly grease 2 baking sheets.
Step 2
• In a large bowl, beat the butter, sugar, and vanilla with a mixer until smooth. Add the egg whites one at a time, mixing thoroughly after each addition. Then fold in the flour.
Step 3
• Using a teaspoon, drop the dough onto the baking sheets. Use a spatula or the back of a spoon to spread it into thin circles 7-8 cm in diameter.
  
  Bake in the preheated oven until the waffles are golden brown around the edges, about 5 minutes.
Step 4
• Using a spatula, remove the finished waffles one by one from the baking sheet. Twist each waffle around the handle of a wooden spoon to overlap the edges. Place the waffles, seam-side down, on a wire rack and cool completely until crisp.

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