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Epicurious

Waffle Cups

Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious.

4.4

(2)

Image may contain Creme Cream Food Dessert Confectionery and Sweets
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

  1. 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.

TagsWaffleAlmond FlourFlourBlenderGourmet
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