This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice cream or sandwiched together with a bit of thick caramel and served with cafe au lait or tea.
- 2 egg whites
- 3/4 cup confectioners' sugar (powdered sugar)
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 4 tablespoons salted butter, melted and cooled
- Beat the egg whites on high speed until they are stiff. Gently fold in the remaining ingredients, one at a time, until the mixture forms a cohesive batter.
- Preheat a gaufrette or pizzelle iron over medium heat. Place a small spoonful - the dough spreads quickly when heated - onto the preheated iron and bake over the medium-heat burner for approximately 30 seconds on each side.
- The gaufrettes are done when they turn a very light golden brown color. Allow them to cool completely on a wire rack, or gently shape the still-warm cookies into cone shapes to be filled with glace or whipped cream later.
- Variation: Reduce the vanilla extract to 1/4 teaspoon and add 1/8 teaspoon grated nutmeg plus 1/4 teaspoon rum flavoring to make eggnog gaufrettes.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|