Separate the egg into whites and yolks. Beat the whites with the sugar into a stiff meringue.
In another bowl, mix the yolks, milk, vanilla extract, and salt.
Sift the cake flour and baking powder together into the bowl from step 2 and mix.
Pour in the vegetable oil a little at a time, mixing as you go.
Fold in the meringue from step 1 gently so it doesn’t deflate.
Once the waffle maker is hot, pour in the batter.
Bake for 3–4 minutes, until golden on both sides.
Cut the ham, cheese, and chicory to fit the size of the waffles for the canapés.
Spread cream cheese over the baked waffles.
Arrange the ham, cheese, chicory, and olives attractively on top to finish.
Tips
Unlike the yeasted Liège waffles from Part 1, this is a thin batter leavened with meringue, so it bakes right away and has a lighter texture.
Making them bite-size is great for parties or having guests over.
Waffle Canapés
Equipment: waffle maker, mixing bowl, whisk
Ingredients (5 pieces)
- cake flour 120g
- egg 2
- sugar 30g
- milk 100ml
- vanilla extract 1 tsp
- salt ¼ tsp
- baking powder 1 tsp
- cooking oil 35ml
- cream cheese 100g
- sliced ham 5
- sliced cheese 5
- chicory 100g
- olives 100g, sliced black olives
Instructions
1. Separate the egg into whites and yolks. Beat the whites with the sugar into a stiff meringue.
2. In another bowl, mix the yolks, milk, vanilla extract, and salt.
3. Sift the cake flour and baking powder together into the bowl from step 2 and mix.
4. Pour in the vegetable oil a little at a time, mixing as you go.
5. Fold in the meringue from step 1 gently so it doesn't deflate.
6. Once the waffle maker is hot, pour in the batter.
7. Bake for 3–4 minutes, until golden on both sides.
8. Cut the ham, cheese, and chicory to fit the size of the waffles for the canapés.
9. Spread cream cheese over the baked waffles.
10. Arrange the ham, cheese, chicory, and olives attractively on top to finish.
https://hong-recipe.pages.dev/en/recipes/waffle-canape/
Hong's Recipe