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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious. Ingredients:
1 cup water |
3 tablespoons vegetable oil |
1 tablespoon lightly beaten egg white |
1/4 teaspoon almond extract |
1 cup all-purpose flour |
2/3 cup confectioners sugar |
2 tablespoons finely ground blanched almonds |
6 tablespoons powdered milk |
Directions:
1. Blend all ingredients in a blender at low speed until totally smooth, about 1 minute. Chill batter, covered, 1 hour.
2. Heat pizzella maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzella maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1 1/2 minutes.
3. Working quickly (pizzella is pliable only while still hot), peel off 1 pizzella and fit into 1 large ramekin, then press a small ramekin inside to shape pizzella. Shape second pizzella using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.
4. Cooks' note: Waffle cups keep in an airtight container at room temperature 3 days.
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