Sidonie Gabrielle Claudine Colette once said
the total absence of humor renders life impossible. So it is
with waffles, but keep trying and soon your persistence will be
rewarded. This is a recipe for Belgium waffles and requires a
Belgian waffle maker. I find that the oiling of the waffle baker
is a very important step, even when using a nonstick waffle
maker. These waffles are decadent when served with boysenberry
syrup, strawberries, whipped cream and confectioners’ sugar. I
prefer using all-purpose flour from www.kingarthurflour.com
2 large egg whites
large egg yolks
unsalted butter, melted
teaspoons vanilla extract
unbleached all-purpose flour
teaspoon baking powder
teaspoon baking soda
or canola oil
1. Set a Belgium waffle baker on high heat.
2. In a deep medium bowl, beat the egg whites to stiff peaks.
have tips that stand when the beaters are lifted.
3. In a large bowl, beat the yolks and sugar. Then, add the
butter and vanilla.
4. Sift in the flour, baking powder, salt and
soda. Beat for 1 minute,
gently fold in the egg whites.
5. Brush a generous amount of oil onto the
inside of the heated waffle
baker. Ladle a ½ cup of batter into the
middle corner of each
and then spread batter evenly.
6. Close the lid and bake for at least 6-8 minutes. If the cover
won’t lift, then cook another minute and check again.
7. Open the lid very carefully and remove waffles. You may need
the waffles out by separating some of the baked batter from
the sides of
the baker. If you
leave the dripped batter sticking to
the baker, the
waffle may pull apart.
8. Serve with the topping of your choice.
Strawberries tossed with
boysenberry syrup makes a delicious topping.
Maple syrup or
flavored syrups and fruit combinations also make these waffles
delicious. When you add whipped cream, they
Variation: You may also enjoy topping
these waffles with homemade
with Lime & Cinnamon, maple syrup and a drizzling of