Though this recipe for pizzelles is new to me, it’s not new to my family. My mom makes over 500 of these every December, and until now, I’ve never made them, only eaten them. Tim bought me my own iron for Christmas, and I’ve been looking forward to trying it out.
I originally doubled the
recipe that came with it since Tim can eat a half dozen in a sitting,
and then I realized that it was the same as my mom’s recipe EXCEPT that
she significantly increased the vanilla. I tried a few with the lower
amount and was unhappy with the taste, so I added the difference.
The end result? They were ok, but they were not Mom’s. Part of the
issue is the iron, it seems to produce a thicker pizzelle than what I
want. I like the bigger, thinner pizzelle with the lacy edges.
These were good with some maple honey caramel and I rolled a few to fill
with some cream filling that I’d stashed in the freezer.
Pizzelles
Ingredients
- 6 eggs
- 2 sticks margarine or butter (I use butter)
- 1 1/2 cups sugar
- 2 tablespoons pure vanilla extract
- 3 1/2 cups flour
- 4 teaspoons baking powder
Instructions
- Beat eggs, adding sugar gradually. Beat until smooth. Add cooled, melted margarine and vanilla.
- Sift flour and baking powder, add to egg mixture. Mix until smooth. The batter will be sticky, but can be dropped onto iron by spoonful.
- Heat pizzelle iron and cook according to the manufacturer's instructions.
- Carefully using a butter knife, move the pizzelle to cooling racks or double layers of paper towels. Continue with the rest of the batter.
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