Create metal pastry cones using paper rolled into a cone shape secured with duct tape and covered with aluminum foil.

Roll out each pastry sheet a little and cut into equal strips about 1-inch thick. Wrap the pastry around the cone, starting at the wide end with a 1/8-inch overlap.

Place the cones onto a baking sheet.

Whisk 1 tablespoon of milk with the egg and brush the wrapped pastry cones.

Bake at 350°F for 25-30 minutes or until the tops are golden brown.

Allow the cones to cool on the baking sheet with the metal forms still inside, then carefully remove the pastry cones from the cones.

To make the syrup, combine sugar and water in a heavy-bottomed saucepan and heat over medium heat until it reaches 245°F.

In a stand mixer bowl, combine egg whites, a pinch of salt, and lemon juice. Whip the egg whites on low speed until foamy, then increase to medium speed until soft peaks form.

When the egg whites reach soft peaks and the syrup is at the right temperature, turn the mixer on high speed and slowly pour the syrup into the egg whites. Continue whipping until the bowl feels slightly warm and the meringue is stiff and glossy.

Transfer the Italian meringue into a piping bag and pipe into the pastry cavities. Dust with powdered sugar or drizzle with chocolate.