photo: Waffle Cookies

Waffle Cookies

Look at the photo above – these are delicious cookies or rather call them waffles with cream on Swiss merengue and fresh berries. They are very lush and porous and also dense, and perfectly keep the shape when baking. In a sealed container, these babies will easily live for 3-4 days without losing their airiness. What is great, you get completely different tastes of the finished dessert depending on the berries you choose. And it is great that wafers can be given any shape and size: if they are small round washers or bizarre forms of a man (remember the famous ginger ones, here you can do something like that and please the children).


  • Egg
    4 pcs
  • Sugar
    396 g
  • Whole wheat flour
    290 g
  • Baking powder
    1 tsp
  • Protein
    2 pcs
  • Water
    2 tbsp
  • Lemon juice
    1/2 tsp
  • Corn syrup
    3 tbsp


  • 1. As you can see, the ingredients are the simplest but this does not mean that the taste will be "so-so". Combine sugar in a heat-resistant bowl (225 grams) and four eggs. Put the bowl on a water bath – for this pour boiling water into a saucepan and put on fire. And then put the bowl above (it should be more than a saucepan so it is not fallen into it), the bottom should not touch the boiling water.
  • 2. Stir the mixture with a whisk until the sugar dissolves. If you take a little bit of mass between the fingers – you should not feel the grains of sugar. When the mixture is ready, take away from heat.
  • 3. Start beating with the mixer at maximum speed. The mass begins to whiten and slightly increase in its volume.
  • 4. In the meantime, mix the flour (290 grams) and baking powder (1 tsp).
  • 5. Mix the flour into liquid mixture in three steps. Whip mass good every time.
  • 6. The dough will be quite dense. I put it into a pastry bag, instead of it you can put the future waffles with a spoon.
  • 7. Pull out the blanks of the desired shape and size. Note that they will increase in volume and spread out slightly, so leave space.
  • 8. Bake at 190 degrees for 10 minutes. Look, the top will begin to barely blush and the sides will already have a light golden hue. Do not overdo them, let cookies better be paler. Let them cool down on the grate.
  • 9. As I wrote above, they are decently stored in an airtight container. One of types of serving is that you can glue two pieces with jam or cream, getting a sweet sandwich. Or you can decorate with cream on Swiss merengue and fresh berries, you will get more aesthetic and representative type.
  • 10. Now we prepare the cream.
  • 11. The cream keeps the shape perfectly, so do stars, roses, bulbs and so on. It can be kept in a fridge (confectionery bag) for the night, it will not lose its properties and texture. On prepared cookies you can get two types of cream. If you leave the cookies for a couple of hours on the table – the cream will become airborne, covered with a fine dense crust of snow-white color. So these cookies are easier to transport, for example. If you keep them in an airtight container, the cream will also keep the shape, but it will be without crust, it will be gentle and supple.
  • 12. Taking into account that it is prepared elementary, you should always keep it in your store of recipes.
  • 13. Separate proteins from the yolks, we need two proteins.
  • 14. Connect protein, sugar (170 g), water (2 tbsps.), corn syrup (3 tbsps.) and lemon juice (1/2 tsp) in a heat-resistant bowl.
  • 15. Do a water bath. To do this, boil the water in the saucepan, put your cup on top of it. The bottom of the bowl should not touch the water in the saucepan.
  • 16. Put the construction on the stove, the water should start boiling again. Beat the mixture at the initial speed of the mixer.
  • 17. Beat until the sugar is melted. To do this, carefully take the liquid between the fingers, if there are not any grains of sugar, everything is ready for beating. Then increase the speed of the mixer to maximum and whisk it for 5 minutes. The mass will increase in volume at three times, it becomes very white and glossy, besides it is very dense as well. Look how confidently it keeps the wave shape.
  • 18. Take the bowl away from the bath, put it on the table and beat with the mixer for one more minute. During this time, the cream will cool down and become even more denser. If you turn the bowl upside down, the mass will not fall, it will not even move.
  • 19. Transfer the cream into a pastry bag or put it in a spoon on cakes and pies. The only problem you may have is corn syrup. In general, the cream easily lives for two days at room temperature!
  • 20. Put it on waffles in the shape that you like. Undoubtedly, curls from a nozzle type such as a closed star look beautiful here, what is even more, it's a sin not to use the fact that the cream keeps the shape perfectly and does not fall off.