|Molino Cosma superfine (“00”) flour
|Pinch of salt
|110 g (+ 20 g to spread)
|Vanilla pod seeds
Separate the yolks from the egg whites then cream the yolks with half the sugar in a large bowl. Add the melted butter to the yolks, giving it time to cool first before pouring it into the mixture.
Whip the egg whites with the other half of the sugar and fold into the yolks, sugar and butter mixture using a spatula, gently moving the mixture with a firm but gentle upward motion so as not to break down the egg whites. Now add in the sifted flour, salt and the seeds of the vanilla bean, a little at a time, gently folding with the rubber spatula until the ingredients are well incorporated.
Time to take the waffle maker out now: turn it on, set it to the highest temperature setting, brush the plates with melted butter.
When the waffle iron has reached the desired temperature, pour one ladle of mixture at a time onto the centre of the waffle iron (we use one with a diameter of 18/20 cm). On closing the waffle iron, the mixture will spread out over the entire size of the waffle iron. After closing it, leave to cook for about five minutes until the waffle inside turns golden brown.
Remove the waffle from the waffle iron, place it on a cutting board and trim off any excess edges. Also cut into the portions following the shape of your waffle. Sprinkle the waffles with a little icing sugar and serve hot with your favourite accompaniment.