Waffle Batter

[CarolineW]

6 eggs
150g sugar
200g flour
120g soft butter
2.5 MC cream

1.  Insert butterfly. 

2.  Separate the eggs.  Reserve the yolks to the side, and put the whites into the bowl.  Whisk 3 mins / speed 3.  Put to the side and reserve.

3.  Remove butterfly.  Don't clean the bowl.  Add butter, sugar and yolks.  Mix 15-20 secs / 6

4.  Add cream and mix 20 secs / 6

5.  Add flour and mix 25 secs / 6

6.  Add the whipped whites, and mix 15 secs / 4 using spatula.

Translated from German thermomix club Autumn 2001 booklet.

[JulieO]

I think I'll halve this recipe and give it a go.  I bought a waffle iron about a year ago and haven't used it yet, so now is a good time to start. 

Thanks for posting the recipe. 

[Thermomixer]

Thanks Caroline - we would probably do the egg whites at 37 or 50^oc now to help them whip?

[CarolineW]

Thanks Caroline - we would probably do the egg whites at 37 or 50^oc now to help them whip?

Well, to be honest I've never had the problem whisking egg whites that everyone else seems to have had - and I've made quite a few meringues, etc.  I just leave the MC off, so that air gets in, as per UK book instructions, and it's always worked for me.  But I guess, if for some reason it isn't working in Oz (heat?) then yes, try the work around.

... Just got off my bottom to see if the Everyday book gives this advice too, and couldn't actually see a recipe for meringues.  Would you like me to post the UK one at some point?

[judydawn]

Yes please Caroline, nice to compare recipes.  Nice to see you 'resting'

[Thermomixer]

Thanks Caroline - this was the first time we had heat with whipping egg whites

http://thermorecipes.blogspot.com/2008/12/dacquoise-and-mousse.html