Recipe: Lemon Meringue Waffles, Basic Waffles recipe and Lemon Meringue Cookies

LEMON MERINGUE WAFFLES

"One of my favorite puddings is lemon meringue pie - I love the contrast between the sharp lemon filling and the sweet marshmallow-like topping. Here I have combined the classic flavors and textures of the pie to make a waffle dessert."

1/2 quantity Basic waffle batter, sweetened (recipe follows)
1 tsp finely grated lemon rind
FOR SERVING
6 Tbsp Greek, or whole-milk, yogurt
6 Tbsp lemon curd
6 small meringue cookies, lightly crushed (suggested recipe follows)
Mint leaves, to decorate

Prepare the half quantity of waffle batter, adding the lemon rind to the batter. Cook the waffles and keep warm until you are ready to serve.

To serve, gently swirl the yogurt and lemon curd together and spoon on top of the waffles. Sprinkle with crushed meringues and decorate with mint leaves.

Makes 6 waffles

BASIC WAFFLE BATTER
Makes 12 waffles

"This batter contains the raising agent baking soda, so use the batter as soon as possible to ensure that the airy, spongy texture is retained. Add the extra-fine sugar if serving with a sweet topping."

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp extra-fine sugar (optional)
1 egg, separated
1 1/4 cups milk
1/4 stick (1/8 cup) unsalted butter, melted

Prepare and preheat the waffle irons or waffle machine as directed.

Combine the flour with the baking soda, salt and sugar, if using, in a bowl and make a well in the center. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

Cook on the preheated waffle iron.

Adapted from source: Crepes, Waffles, And Pancakes! by Kathryn Hawkins

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LEMON MERINGUE COOKIES
Source: Cookies - Food Writers' Favorites, Lori Longbotham

3 egg whites, at room temperature
1/4 tsp cream of tartar
6 tbsp granulated sugar
1 tbsp grated lemon zest*

With electric mixer, beat whites until foamy. Add cream of tartar, and beat on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and shiny peaks form.

Gently fold in lemon zest. Drop mixture by heaping tablespoons onto 2 buttered and floured baking sheets.

Bake in preheated 250 degree F oven 1 hour. Turn off oven; do not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cool completely. Store in a tightly covered container.

*Any citrus zest will work fine to vary the flavor.

Note: Recipe can be doubled or tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils that are free from any fat residue, to be successful.