I had something like this on my Luxembourg trip in 2022. I became a little obsessed and here is my version. I think we did well. I am pretty sure you will find them addictive, just as I did. Be warned this recipe makes a tonne! So you have the option to only make half of both recipes. They will make a gorgeous gift. They keep really well in the fridge for at least a week. Enjoy...and get the dalgona on the go just to get you in the mood while you wait.
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Need
-
The Waffles
- 4 egg whites
- 120 Grams cream BUY
- 260 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon almond extract
- 150 Grams butter melted and cooled BUY
- 160 Grams bakers or strong flour
-
The Filling
- 1 Batch Creamy Vanilla Buttercream Recipe
- 2 Tablespoons Coffee Sugar Syrup Recipe
Do
- 1
Place egg whites and cream in the Thermomix bowl. Whip 2 min/Butterfly/speed 3.
- 2
Add sugar, salt, vanilla and almond extract. Whip 1 min/Butterfly/speed 3.
- 3
Add cooled, melted butter. Whip 1 min/Butterfly/speed 3.
- 4
Add flour. Combine 5 sec/Butterfly/speed 3. Scrape bowl and repeat.
- 5
Pour batter into your waffle iron according to the directions of your iron.
- 6
Remove waffle carefully and place onto a lined baking tray. They will harden when cool.
- 7
Prepare the buttercream and add in enough of the coffee syrup to your taste, so that it does taste like coffee buttercream.
- 8
When the waffles are completely cold (you may need place them in the oven to crisp up if they have softened on cooling) match up pieces of waffle that will pair well. Pipe one half with plenty of buttercream, and top with the second waffle. Press gently to stick. Break into pieces to serve. These are super rich and this recipe makes a lot. They will keep really well in the fridge for at least a week.
