Ice Cream Meringue cookies

INGREDIENTS:
Flour: 1/3 cup
Corn starch: 1/3 cup
Sugar: 1/5 cup
Butter: 1/3 cup
Milk: 1/10 cup
Vanilla extract: 3 drops
Egg whites: 2
Powdered sugar: 1/2 cup
Food coloring: 2 Colors
Ice cream cone shaped cookie cutters

INSTRUCTIONS:
Bake the cookie cones. (Half of the dough will be used for approximately 60 cones)
1. Mix 1/3 cups of baking flour, 1/3 cups of cornstarch, and 1/5 cups of sugar in a food processor.
2. Add 1/3 cups of thinly-cut unsalted butter and mix until smooth.
3. Mix in 1/10 cups of milk and a few drops of vanilla oil.
4. Roll dough into a ball with your hands and wrap in plastic. Use roller to flatten dough down to a 3mm sheet and let rest in fridge for 30 minutes.
5. Cut dough with included cookie cutters and add patterns.
6. Bake for 12 minutes at 356 degrees Celsius.

Bake the meringue for the ice cream. (Makes approximately 60 scoops)
7. Prepare a bowl with hot water (approximately 50 degrees Celsius). Insert another bowl into that bowl and add two egg whites. Blend while heating.
8. Add 1/2 cups of powdered sugar to the egg whites and blend until a solid merengue is formed.
9. Add food coloring as desired.
10. Align in rows of six on a tray with a baking sheet.
11. Place the meringue in a pastry bag and squeeze onto the cones.
12. Bake for 90 minutes at 212 degrees Celsius.
13. When finished baking, leave in oven until it cools.