Heart-shaped waffles are a traditional treat throughout Scandinavia, made crisp in Sweden and soft-textured in Norway. Topped with jam or berries and whipped cream, or wafer-thin slices of gjeitost (Norwegian brown goat cheese), they're a favorite with coffee or as a snack. This recipe is my adaptation of Norwegian-style waffles served by my friends Megan and Sverre in Trondheim, Norway.
Ingredients
- eggs, separated: 2 piece
- white sugar: 0.25 cup
- vanilla sugar: 1 tsp
- water: 0.25 cup
- butter: 3 Tbsp (melted)
- buttermilk: 1 cup
- ½ cups all-purpose flour: 1 piece
- ground cardamom: 0.25 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Place egg yolks into a large mixing bowl with white sugar; beat until light and frothy. Mix in vanilla sugar and water until evenly combined; stir in 1/2 of the melted butter, 1/2 of the buttermilk, and 1/2 of the flour. When mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt; beat again until smooth.
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In a separate bowl, beat egg whites with an electric mixer until they form stiff peaks; gently fold egg whites into batter, incorporating as much volume as possible.
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Preheat a waffle iron according to the manufacturer's directions.
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Spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. Remove waffle to a plate. If using a heart-shaped iron, break the waffle into individual hearts to serve. Repeat with remaining batter.
