Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
These waffles come out deep golden, crisp outside and airy inside. The tricky part is the egg whites, since a bowl carrying even a trace of water or oil will not let them whip to peaks and the waffles turn out flat and tough.
The whipped whites are folded into the batter in two additions, and the batter rests for ten minutes before it goes on the iron.
This batch weighs about 497g, at roughly 206 calories per 100g.
Method
Sift 150g all purpose flour, add 10g baking powder and mix. Separate 2 chicken eggs into two bowls. Melt 30g unsalted butter.
Add 9g kOBE Monk Fruit Blend to the yolks and whisk until it dissolves and the yolks lighten.
Add the melted butter, 165ml oat milk and 1 teaspoon vanilla extract to the bowl and stir in one direction.
Mix in half the flour, then the rest, stirring until just combined.
Add a pinch of salt to the whites and whip briefly on the lowest speed, then add 18g kOBE Monk Fruit Blend, turn the mixer to high and whip to stiff peaks.
Fold the whites into the batter in two additions with a spatula, lifting from underneath so the air bubbles survive. Rest the batter 10 minutes.
Heat the waffle iron, brush it with butter or oil, pour in the batter and cook 5 to 7 minutes until golden.
Tips
Use large eggs of about 60g in the shell.
Smaller free range eggs of 50 to 55g call for another 10 to 15ml of milk.
The bowl for the whites has to be clean and dry, since water or oil keeps them from whipping.
Fold the whipped whites into the batter in two additions and very gently, since rough mixing knocks out all the air.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.