Name: Waffle Cups
Yield: Makes about 20 waffle cups
Ingredients: 1 cup water; 3 tablespoons vegetable oil; 1 tablespoon lightly beaten egg white; ¼ teaspoon almond extract; 1 cup all-purpose flour; ⅔ cup confectioners sugar; 2 tablespoons finely ground blanched almonds; 6 tablespoons powdered milk; an electric pizzelle maker, 2 large (3½") ramekins, and 2 small (2½") ramekins

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Waffle CupsJohn Kernick

Cooks' note:

Waffle cups keep in an airtight container at room temperature 3 days.

Recipe information

Yield
Makes about 20 waffle cups

Ingredients

1 cup water

3 tablespoons vegetable oil

1 tablespoon lightly beaten egg white

¼ teaspoon almond extract

1 cup all-purpose flour

⅔ cup confectioners sugar

2 tablespoons finely ground blanched almonds

6 tablespoons powdered milk

Special Equipment

an electric pizzelle maker, 2 large (3½") ramekins, and 2 small (2½") ramekins

Preparation

Step 1
Blend all ingredients in a blender at low speed until totally smooth, about 1 minute. Chill batter, covered, 1 hour.
Step 2
Heat pizzelle maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzelle maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1½ minutes.
Step 3
Working quickly (the pizzelle is pliable only while still hot), peel off 1 pizzelle and fit into 1 large ramekin, then press a small ramekin inside to shape pizzelle. Shape second pizzelle using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.

TagsWaffle Almond Flour Flour Blender Gourmet

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Recipe notes