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Stroopwaffel

  • yield: Makes about 8 sandwiches

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure lemon extract
  • 1/3 cup (2/3 of a stick) unsalted butter, melted and cooled
  • 1 cup Stroopwaffel Caramel Sauce Stroopwaffel Caramel Sauce

Directions

  1. Step 1

    Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.

  2. Step 2

    In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

  3. Step 3

    Slowly add the flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overmix.

  4. Step 4

    Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cool.

  5. Step 5

    When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons cooled Caramel Sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container for up to 3 days.

Source
Martha Stewart Living Television