Summer weather is here and it’s hot hot hot! We decided to join our neighborhood gym, which offers a summer membership so we can use the pool. I won’t use the gym, but our family will use the pool. What I didn’t know when we joined is that the pool doesn’t even open until 10:30AM! Is that unusual or am I the only one who think so? Trust me, at the price we paid for the membership, I want to be there at 9AM, not 10:30AM. Isn’t 10:30AM too close to lunch time?? I definitely do not want to go through all of the effort of packing up the kids just so we can swim for an hour and pack everything up to head home for lunch. Which is what we did yesterday.
Then again, we could probably just pack a lunch to bring with us. But, I doubt I could get that organized. 😉
To top it off, the pool closes at 3PM on Mondays. I found this out just minutes before 3PM yesterday, when we planned to be at the pool again.
I’m not trying to complain (too much). I think I’m just still trying to get used to the Mississippi heat.
What I am getting used to, though, is the early berries season here in the South. I took the liberty to create the most delectable vessel for these berries in the shape of a waffle. Angel food cake is one of my favorite summer desserts, because it’s so light and fluffy. And, in waffle form, it can now be one of my favorite breakfasts! Although, truth be told, I’ve been eating Angel Food Cake for breakfast another way I’ll share with you soon… 😉
I whipped up my recipe for Angel Food Cake and poured the batter into my waffle iron. It took a few attempts to get it perfect, but after finding the right heat setting and remembering to let the iron heat back up between batches, I got the lightest and sweetest waffles…you know, for my berries…and my whipped cream.
This isn’t an extremely quick weekday breakfast, but I highly recommend it for a lazy weekend morning. If you want a crispier sugary crust, just let the waffles “bake” a little longer to where they are almost burning. In fact, I recommend it. 🙂
- 1 1/2 cups egg whites (10-12 large), at room temperature
- 1 1/2 cups superfine sugar , divided
- 1 cup sifted cake flour
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Preheat the waffle iron to a high setting (I use between the 5-6 setting on mine).
In a large mixing bowl, beat the egg whites until frothy, about 1 minute on medium speed. Add the cream of tartar and salt, then beat on medium speed again until fully incorporated. Beat in 3/4 cup of the superfine sugar, 1 to 2 Tablespoons at a time then turn up the speed to medium-high and beat the egg whites until they reach soft peaks, being careful not to reach stiff peaks. Stir in the vanilla and almond (or lemon) extracts.
Combine the cake flour and remaining 3/4 cup sugar in a small bowl. Sift over the egg whites in 6 to 8 additions and gently fold in after each addition, careful not to deflate the egg whites.
Grease the waffle iron with baking spray. Pour measured batter into the waffle iron and bake according to your manufacturer's instructions. Serve with fresh berries and whipped cream.