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Waffles
2 cups (500 ml) all-purpose flour
2 eggs, separated
2/3 cup (170 ml) milk
1/2 cup (125 ml) water
3 ozs. (90 g) butter, milted
2 tbsp. (30 ml) fine sugar
1. Preheat waffle maker.
2. Insert flat paddle beater in mixer head.
3. Using the mixing bowl combine sifted flour, egg yolks, milk, water and
butter. Set the mixing speed on 5. Mix until smooth. Transfer to a large
bowl. Wash and dry the mixing bowl and flat paddle beater.
4. Using the clean mixing bowl and the whisk attachment in place, beat egg
whites on mixing speed 10 until soft peaks form. Gradually add the
sugar and beat until the sugar is dissolved.
5. Fold the egg white mixture into the batter.
6. Follow the directions to cook waffles included with your waffle maker.
Meringues
2 egg whites
3 ozs. (90 g) fine sugar
3 ozs. (90 g) icing sugar
1. Preheat oven to 250°F (120°C). Line two cookie sheets with parchment
paper.
2. Insert whisk in mixer head.
3. Place the egg whites in the mixing bowl. Beat egg whites on speed 10
until stiff but not dry.
4. With the mixer on speed 10 gradually add fine sugar.
5. Reduce mixing speed to 1 and fold in icing sugar. Mix until stiff and shiny.
6. Using a star shaped nozzle on a piping bag, pipe small meringues onto the
prepared cookie sheet. If you do not have a piping bag, use two teaspoons.
7. Bake for 10 minutes, reduce heat to 200° F (100° C) and continue
cooking for 20 – 25 minutes.
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Booklet_KM-1078_ENG 7/3/08 2:44 PM Page 13