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| These waffles are light and airy on the inside, thanks to the addition of beaten egg whites, which |
| act as a leavening agent. Be sure to fold the egg whites into the batter only until they are just |
| blended. Overmixing will cause the little bubbles to deflate, resulting in flat, chewy waffles. |
| 1/4 cup confectioners’ sugar |
| 4 Tbs. (1/2 stick) unsalted butter, melted |
| Sweetened and flavored whipped cream or fresh |
| fruit for serving (optional) |
| Preheat a waffle iron according to the manufacturer’s instructions. |
| In a bowl, combine the flour, salt, confectioners’ sugar, water and egg yolks and whisk to mix well. |
| Add the butter and whisk until a smooth paste forms. Add the milk and whisk until blended. |
| In another bowl, whisk the egg whites until stiff peaks form. Using a spatula, fold the whites into |
| the flour mixture until just blended. |
| Cook the waffles according to the manufacturer’s instructions until brown and crisp. Serve with |
| whipped cream or fruit. Makes 8 to 10 waffles. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated