This post is sponsored by Wilton. I have been hired by Wilton to create beautiful Ice Cream Cone Pinata Cookies using Wilton products.
Enjoy a sweet dose of summer with these delicious Watermelon Ice Cream Cone Pinata Cookies. Fill pinatas with your favorite candies for a special birthday treat.
WATERMELON MERINGUE ICE CREAM CONE PINATA COOKIES
Ice cream cones are perfect for sneaking in some delicious candies. Seal the candy in with crisp meringue swirl cookies and have yourself a birthday pinata.
- TABLE OF CONTENTS
- Make Meringue
- Color Meringue
- Pipe Meringue Swirls
- Bake Meringues
- Assemble Ice Cream Cone Pinata Cookies
- How to Package Cookies
STEP 1 – WATERMELON MERINGUE COOKIES
First prepare a swirl piping guide. Cut the parchment paper to fit the baking sheet, (step 1). Then trace circles onto the parchment. Be sure to turn the parchment over so the pencil marks are facing the baking sheet.
STEP 2 – PREPARE MERINGUE
Before I make meringue I always wipe the bowl and beaters with vinegar or lemon juice. This ensures bowl and tools are grease free. Dampen a paper towel with vinegar and wipe down the bowl and wire beater and whisk, (steps 1-4).
Into a heat proof bowl add egg whites, granulated sugar, lemon juice or vinegar.
Pour water into a pot, about 1 inch above the bottom. Bring the water to a simmer, (step 1). Place bowl with egg whites, sugar and lemon juice over the pot with simmering water, (step 2). Stir constantly to heat the mixture until all of the sugar is dissolved. Rub the mixture between your fingers to check if sugar is all dissolved. If there is no graininess sugar is dissolved. Mixture will be white, soapy and hot. This is normal, (steps 3-4).
Transfer egg white mixture to a mixer and beat egg whites at low speed until well foamy. Then gradually increase the speed to medium high.
Try not to beat meringue at a high speed. Beating meringue at a high speed can cause cracks in baked meringues. Beat it until medium stiff peaks are formed. Then beat in corn starch, Vanilla Extract and Lemon Extract and beat until stiff peaks are formed. Meringue should be stiff and shiny.
TIP : It’s important that sugar is dissolved, undissolved sugar crystals can cause sugar beading on the baked meringues.
STEP 3 – COLOR MERINGUE
Color stiff meringue with Wilton Pink Gel Color, (steps 1-4). Divide pink meringue and color one half with Wilton Rose Gel Color, (steps 5-7). You should have light pink and dark pink meringue, (step 8).
STEP 4 – PREPARE PIPING BAG
STEP 5 – PIPE MERINGUE SWIRLS
Secure parchment sheet onto a baking sheet with a little bit of meringue, (step 1). Pipe meringue swirls onto the prepared parchment guide. Use circle outline to size the swirls, (steps 2-5).
To make watermelon seeds I used mini chocolate chips. Add chocolate chips to freshly piped meringue swirls.
STEP 6 – BAKE MERINGUE COOKIES
I baked the meringues at 175F for 3 hours. Then I like to turn off the oven and leave the meringues in the oven until it cools.
STEP 7 – ICE CREAM CONE STAND
To assemble the ice cream cone pinata cookies I used Wilton Cupcake Cones Baking Rack to hold the sugar cones, (step 1). Be sure to fasten the support frame into the latches on the bottom of the frame, (steps 2-4).
Use your favorite sugar cones to make these ice cream cone pinata cookies.
STEP 8 – ASSEMBLE PINATAS COOKIES
STEP 9 – MELT CANDY MELTS
Melt the Candy Melts following the instructions on the packaging. If you haven’t used Candy Melts before follow these steps on how to melt Candy Melts.
STEP 10 – WATERMELON SPRINKLES
The exciting part about ice cream cone pinata cookies are, of course, surprise candies but let’s not forget the festive Watermelon Shaped Sprinkles. I just love how colorful and cheerful they are! I picked out large watermelon sprinkles and used them to adorn watermelon meringues.
STEP 11 – ASSEMBLE WATERMELON ICE CREAM CONE PINATA COOKIES
Now let’s put our candy pinata all together, (step 1). Dip the edge of the sugar cone in green Candy Melts, (steps 2-3). Then roll the cone in watermelon sprinkles. Place each decorated sugar cone into the stand, (steps 4-6). Fill the ice cream sugar cones with small candies, dry fruit, marshmallows, etc., (steps 7-8).
Now we need to seal the sugar cone. Dip the bottom of the pink watermelon meringue swirl into the remaining green Candy Melts, (steps 1-3). Glue the meringue onto the sugar cone ,(step 4). Lastly, take large watermelon sprinkles and dip them into Candy melts and glue them onto the meringue.
HOW LONG DO ICE CREAM CONE PINATA COOKIES LAST?
Packaged cookies are good for 7-10 days. Store cookies away from moisture.
HOW TO STORE SUGAR CONE PINATA COOKIES
To package pinata cookies for party favors I nested each ice cream sugar cone into clear piping bag and tied it with a bakers twine.
TO MAKE ICE CREAM CONE PINATAS YOU NEED
- Step by Step Video Tutorial with Narration
- Baking Sheet
- Parchment Paper
- Piping Tip 1M
- Piping Bags 12 inch
- Pink Watermelon Shaped Sprinkles
- Cupcake Cones Baking Rack
- Vibrant Green Candy Melts
- Pink Color
- Rose Color
- Versa-Tools Spread and Scoop Spoonula
- Small Candies to fill pinata cookies
MORE MERINGUE DESSERTS :
- Meringue Roses
- Lemon Meringue Pie
- Pansy Meringue Cake
- Easy Pavlova
- Strawberry Mousse Ice Box Cake
- Cable Knit Meringue Sweater Cake
Fun Pinata Ice Cream Cone Cookie Treats. Fill cookies with candies or sprinkles. Makes 16-20 pinata cookies.
- 4 egg whites
- 1 cup sugar
- 1 tsp vinegar or lemon juice
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1 tbsp corn starch
- 2-3 tbsp mini chocolate chips
- 1 pkg bright green candy melts
- Watermelon Sprinkles
- 16-20 Ice Cream Sugar Cones
- small candies
Cut the parchment paper to fit a baking sheet. With a pencil trace circles, equivalent to the diameter of ice cream cone onto the parchment. Turn the parchment upside down so pencil marks are facing the baking sheet.
Combine egg whites (4 egg whites), granulated sugar (1 cup) and lemon juice or vinegar (1tsp) in a heat proof bowl.
Place a bowl over a pot of simmering water. Stir mixture until all of the sugar is dissolved. Mixture will be hot to the touch, this is okay.
Rub the mixture between your fingers to check if the sugar is dissolved.
Secure the bowl onto your stand mixer and beat with a wire beater. Start at low speed then gradually increase to medium high.
When medium stiff peaks are formed beat in corn starch (1tbsp), then beat in Vanilla Extract (1tsp) and Lemon Extract (1/2tsp). Continue beating until stiff peaks are formed. When the peak doesn't fall down or bend you are ready to go.
Beat pink gel color into the stiff meringue. Divide meringue and beat rose gel color to one half. Gently marble light pink and darker rose pink meringue.
Fit the pipping bag with a star tip 1M. Fill the piping bag with marbled meringue.
Pipe pink swirls onto the parchment with the circle guide template.
Sprinkle freshly piped meringue swirls with mini chocolate chips.
Bake meringue swirls at 175F for 3 hours, turn off the oven and leave the cookies in the oven till the oven cools.
Store watermelon cookies in an airtight container with a small bowl of raw rice. Raw rice help to keep meringues crisp.
Prepare ice cream cone rack, fill it with ice cream sugar cones.
Pour watermelon sprinkles into a shallow bowl. Melt vibrant green candy melts according to directions.
Dip the outer edge of each sugar cone into chocolate. Allow excess chocolate to drip. Roll the sugar cones in watermelon sprinkles. Set ice cream sugar cones into a cone rack. Fill each ice cream cone with small candies.
Dip bottom of the baked meringue swirls into the chocolate and glue watermelon meringue cookies on top of the ice cream sugar cookies. Take small watermelon shaped sprinkles and dip each into melted chocolate, glue watermelon shaped sprinkles onto each meringue.
Allow chocolate set before packaging ice cream pinata cookies.
Package ice cream cone pinata cookies into clear piping bags. Tie the bags and store in a dry place.
HOW LONG WILL WATERMELON ICE CREAM CONE PINATA KEEP?
Packaged cookies will keep for 7-10 days.
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