I like to use the mini waffles that come 4 to a pack, and I love the contrast between the crisp-on-the-outside dark chocolate waffle and the chewy sticky bright white marshmallow. These are a great size for kids and can be breakfast or dessert.
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 2 egg whites
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 1/4 teaspoon pure vanilla extract
- Hot water, if necessary
- 2 eggs, separated
- 2 tablespoons sugar
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 2 teaspoons baking powder
- 1/2 cup salted butter, melted
- Confectioners' sugar, for garnish
- Equipment: Standing mixer with whisk attachment; waffle iron; candy thermometer
Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve.
When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and swirl to mix. Pour the syrup into the whipped egg whites while they are still whipping. Add the vanilla and continue whipping until stiff. Let sit to cool, then thin with hot water, if necessary.
In a mixer with a whisk attachment, whip the whites until soft peaks form; then add the sugar and continue whipping until stiff.
In a separate bowl or in a blender combine the yolks, milk, flour, cocoa powder, and melted butter and mix until smooth. Fold in the whipped whites. Cook waffles according to manufacturer's instructions.
Serve with marshmallow sauce over the top and a sprinkling of confectioners' sugar.