Don't want to wait for your Angel Food Cake to cool over night? Then try this favorite summery dessert for breakfast instead!
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Servings: 8waffles
Author: Nikki Gladd
Ingredients
1 ½cupsegg whites(10-12 large), at room temperature
1 ½cupssuperfine sugar, divided
1cupsifted cake flour
1teaspooncream of tartar
¼teaspoonsalt
2teaspoonpure vanilla extract
½teaspoonalmond extract
Instructions
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 ¾ 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 ¾ 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.