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Fluffy and Crispy Waffles
Learn how to make waffles that are light, fluffy inside and crispy outside thanks to egg whites beaten into stiff peaks and sparkling water. This recipe yields 9 perfect waffles for breakfast or brunch.
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Critical Success Points
- • Separate the eggs without leaving yolk in the whites
- • Whip the egg whites to stiff peaks
- • Fold the whites gently to retain the air
- • Let the batter rest 30 minutes
- • Preheat the waffle iron long enough
- • Cook until the steam stops
Safety Warnings
- • The waffle iron becomes very hot; use oven mitts.
- • Melted butter can splatter; handle with care.
- • Raw egg whites pose a salmonella risk; consume the waffles well‑cooked.
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