For the fluffy marshmallow: In a heavy bottomed saucepan, place the granulated sugar, corn syrup and 1/3 cup water. Stir over medium heat until the sugar is dissolved, then stop stirring and don’t stir again. Insert a candy thermometer and simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F.
Place the egg whites and cream of tartar into a mixer and whisk on medium-high speed until the whites create soft peaks, about 6 minutes. Reduce the mixer speed to low and slowly pour in the simple syrup to avoid splashing. Increase the speed to medium-high and whisk until the desired consistency (the mixture will initially steam but we mix until the steam goes away and the fluff becomes sticky). Reduce the speed to low, then add the extract and continue whisking for another minute. Use a spatula to remove from the mixer and set aside in a bowl.
For the golden syrup: In a heavy bottomed saucepan, place the granulated sugar and 1/4 cup water. Stir over medium heat until the sugar is dissolved. Bring to a medium boil, avoiding the sugar crystals that may form on the side of the pan. Add the lemon juice, stir, reduce the heat to a low simmer and insert a candy thermometer. Do not stir the mixture again. Simmer over medium heat until the temperature reaches the softball stage or about 240 degrees F. Remove from the heat and set aside in a warm place, being careful not to touch as it will burn.
For the cookie butter: Place the cookies in a food processor and crumble them finely.
Place the crumbled cookies, clarified butter, canola, coconut oil, cinnamon, pumpkin pie spice, 6 tablespoons water and 6 tablespoons golden syrup in a mixer bowl. Turn the mixer on medium speed and slowly pour in the heavy cream. Turn the mixer to medium-high and beat until the mixture is creamy, about 2 minutes. Use a spatula to remove from the mixer and set aside in a bowl.
For the whipped cream: Place the heavy cream, granulated sugar and vanilla extract in a mixer bowl and mix on high speed until thickened, about 3 minutes.
For the waffles: Preheat a Belgian-style waffle iron.
Whisk the flour together with the granulated and brown sugars, cinnamon, baking powder, apple powder and vanilla powder in a medium bowl (if using wet vanilla extract, add it to the wet ingredients, not the dry). In a separate medium bowl, add the almond milk and coconut oil, then whisk in the dry mixture. Using a 1/3-cup scoop, pour the batter into the waffle iron and cook according to the factory instructions. Repeat with the remaining batter. Cool the waffles on a cookie rack for 1 to 2 minutes.
To assemble the heaven waffle: Use a spatula to place a thin layer of fluffy marshmallow on each waffle, basically filling in the pockets of the waffle. Slice a banana and place the slices in a circle on top of the marshmallow. Spoon some cookie butter on the middle of the waffle, then add a scoop of whipped cream using an ice cream scoop. Top with chocolate salted caramel sauce and enjoy.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Waffles and Whatnot, Anchorage, AK
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