Waffles are an incredible invention, aren’t they? Sometimes they get forgotten, but we’re here to make sure that they don’t! When a craving for Unique Belgique Waffles strikes you, here’s just one OUTSTANDING way you can enjoy them!
Lemon Meringue Stuffed:
Sandwich this homemade lemon cream and marshmallow fluff in between two Unique Belgique Waffles for a dessert that tastes luxurious and decadent!
Lemon Cream
Ingredients:
1 cup milk (preferably 2% or whole)
1/3 cup heavy cream
1 1/2 Tbsp. lemon zest
(zest of about 2 large lemons)
5 large egg yolks
2/3 cup granulated sugar
2 Tbsp. cornstarch
1 1/2 Tbsp. all-purpose flour
1 pinch salt
1/4 cup fresh lemon juice
1 tsp lemon extract
Marshmallow Fluff
Ingredients:
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
Directions:
Lemon cream:
In a medium saucepan, bring milk, cream and lemon zest just to a boil over medium heat, then remove from heat to cool slightly, about 4 – 5 minutes. Meanwhile, in a mixing bowl, using an electric hand mixer set on medium speed, whip together egg yolks and sugar, until pale and fluffy, about 1 minute. Add cornstarch, flour and salt to egg yolk mixture and blend on medium speed 1 minute longer. While whisking, add 1/2 cup warm milk mixture to egg yolk mixture. Pour milk mixture into egg yolk mixture in pan while whisking mixture in pan. Stir in lemon juice and return to medium-low heat and cook, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 6 – 8. Remove from heat, stir in lemon extract then force mixture through a fine mesh strainer into a bowl. Cover bowl with plastic wrap, pressing plastic directly against surface of lemon cream to prevent a skin from forming. Chill mixture 2 hours.
Marshmallow fluff:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes. Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 – 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.
Once both the lemon cream and the marshmallow fluff are prepared, spread onto waffles and enjoy!
