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.