Easy vanilla gaufrettes (waffle cookies)

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Long ago I lived with a French guy. He went back to France for Christmas every year, and I stayed home alone. He usually came home with a tin of vanilla gaufrettes (thin, crisp waffle cookies) that his mother had made for him. Being who I am, I wanted to make some myself, but it was not until many years later, after I had moved to Sweden, that I bought the right kind of iron to make them myself. I rarely, if ever, make them. I had yet to find the right recipe. My latest experiment, though, was quite successful (except that they were a bit larger than I would like – but can adjust for size next time).

How to go for your own gaufrettes…

  • 2 egg whites
  • 3/4 cup sifted powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 4 tablespoons salted butter, melted and cooled

Makes about 8 cookies

While preheating the gaufrette or pizzelle iron to medium (about a 3 on a 5-level heating scale), beat the egg whites on high until they are stiff. Gently fold in the rest of the ingredients.

Place a scant tablespoon onto the preheated iron and cook for anywhere between 30 seconds to 1 minute, depending on how well-done you like them. They will be a light golden brown but also are great if slightly darker.

You can cool them on a wire rack for cookies. Or you can shape them into small cones for ice cream.

 

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