Lemon Meringue Pie Stuffed Waffles

For a special occasion these waffles make a sensational breakfast. They are soft, creamy, delicate and melt in your mouth.

Lemon Meringue Pie Stuffed Waffles

Lemon Meringue Pie Stuffed Waffles

Ingredients

    WAFFLES
  • 1 2/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, whites and yolks divided
  • 1 pinch cream of tartar
  • 3 Tbsp granulated sugar
  • 2 cups buttermilk
  • 3 Tbsp vegetable oil
  • 3 Tbsp melted butter
  • 1 tsp vanilla extract
  • 3/4 cup crushed graham crackers, optional
  • LEMON CREAM
  • 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
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

    WAFFLES
  1. Preheat oven to 200 degrees and preheat an electric waffle iron.
  2. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
  3. In a separate mixing bowl, using an electric hand mixer set on moderately high speed, whip together 2 egg whites (make sure they don't have even a drop of yolks in them) along with cream of tartar until soft peaks form, then add in sugar and whip until firm and glossy peaks form, set aside.
  4. In another large mixing bowl, whisk together buttermilk, vegetable oil, melted butter, vanilla extract and 2 egg yolks until well combined. Add in dry ingredients and whisk just until combined (batter should still be quite lumpy) then using a rubber or silicone spatula, add half of egg white mixture to waffle batter and fold. Then add remaining egg white mixture and fold just until combined. Cook according to waffle iron manufacturers directions.
  5. Once each waffle has been cooked, immediately transfer to a wire cooling rack and transfer cooling rack to preheated oven to rest while remaining waffles are being prepared.
  6. LEMON CREAM
  7. 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.
  8. 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.
  9. 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 minutes (switch to whisk for stirring as needed, if mixture appears to curdle slightly. I used a whisk to stir during the last few minutes of cooking).
  10. 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.
  11. MARSHMALLOW FLUFF
  12. 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 (mixture so register 160 degrees on a candy thermometer). 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.
  13. ASSEMBLING WAFFLES
  14. Prepare lemon cream according to directions listed, once lemon cream has chilled for allotted time prepare marshmallow fluff and waffles according to directions listed. Take two prepared, warm waffles and spread marshmallow fluff along one side of one waffle, carefully toast marshmallow fluff with a kitchen torch if desired . Spread opposite waffle with about 3 Tbsp lemon cream then sprinkle with crushed graham cracker if desired and sandwich the two waffles together. Repeat with remaining waffles. Serve immediately.

Notes

For step-by-step instructions for this recipe and more, visit Cooking Classy.

http://www.localparent.ca/local_parent/food/breakfast/lemon-meringue-pie-stuffed-waffles/

Author: Cooking Classy

Recipe and photo courtesy Cooking Classy.

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