For the Taco Shell: Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Stir in flour and butter until fully incorporated and batter is smooth.

Place a nonstick skillet, cast iron pan or frying pan on low heat.

Scoop 1 generous tablespoons of batter into the skillet over low heat and spread into a thin even layer. Move it around fast to get a nice round shape. Spread it out roughly 5 inches x 5 inches.

Place skillet over medium heat and cook for 3 to 4 minutes or until base has set. Flip and continue to cook for 1- 2 minutes.

Lift the disc off the griddle and QUICKLY and carefully lay it over the handle of a thick, round wooden spoon. Guide the shell with your hands to make sure the sides of the shell are even. Hold it for a few seconds until it hardens and then leave it there to cool. Use a heavy pan or big book to keep your wooden spoon in place. This must be done quickly as the shell will begin to harden almost immediately after leaving the skillet. Set up the wooden spoon before your start cooking off your tacos.

These taco shells are best eaten the day they are made but If you have any left over carefully store in an airtight container for up to 2 days.

Nutella & Strawberry Taco: Pipe or scoop some Nutella into the taco shell. Lay on some slices of strawberries and pipe on some freshly whipped cream. Enjoy straight away!

Choco Taco: Dip the shell in melted Chocolate and sprinkle on finely chopped, salted peanuts. Scoop some vanilla fudge ice cream into the shell. Drizzle over some extra fudge sauce and some more chopped nuts. Eat straight away or place the filled shell in the freezer to enjoy later.

Roasted Banana & Vanilla Ice Cream Taco: Place a griddle or pan over medium heat. Brush with some butter and lay thick slices a banana on the pan. Let the banana sit here and caramelize for roughly 3 minutes. Do not move, just let them sit and roast.

Flip and cook for another 3 minutes on the other side. You will notice they are soft and have a lovely golden brown color. Remove from the heat.

Scoop some vanilla ice cream into the taco shell, lay over some bananas and drizzle over some salted caramel sauce. Eat straight away or place the filled shell in the freezer to enjoy later.