French Gaufres with Whipped Egg Whites and Icing Sugar

What you need

• 250 g (2 cups) all-purpose flour
• 50 g (1/4 cup) granulated sugar
• 4 g (1 tsp) baking powder
• 4 g (3/4 tsp) fine salt
• 80 g (6 tbsp) unsalted butter, plus a little for the iron
• 4 eggs
• 350 ml (1 1/2 cups) whole milk
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   Melt the butter and let it cool until just warm.

2. 2

   Separate the eggs, putting the whites in a clean, grease-free bowl.

3. 3

   In a large bowl, whisk the flour, sugar, baking powder and salt together.

4. 4

   Add the yolks, half the milk and the melted butter and whisk to a thick, smooth batter.

5. 5

   Whisk in the rest of the milk a little at a time so no lumps form.

6. 6

   Beat the whites to firm peaks, then fold them into the batter in two additions with a spatula, keeping as much air as possible.

7. 7

   Heat the waffle iron and brush the plates lightly with butter.

8. 8

   Ladle in enough batter to cover the grid, close the iron and cook until deep golden and crisp, about 3 min in total, turning the iron halfway if it flips.

9. 9

   Lift each gaufre onto a wire rack so the underside stays crisp while you cook the rest, buttering the plates again as needed.

10. 10

    Dust with icing sugar while still warm and serve at once. They soften if kept waiting or covered.

Imported from bloc-notes-culinaire.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.