Posted by: Becky 10-05-99 8:50 AM
Stroopwafel
Source: Martha Stewart
Makes about 8 sandwiches
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 Caramel Sauce (recipe follows)
Heat a nonstick pizzelle iron.
In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.
In a large bowl, whisk eggs.
Slowly add sugar, and continue mixing until well blended.
Whisk in extracts.
Slowly add cooled butter in a steady stream, whisking continuously until batter is smooth.
Slowly add sifted flour mixture, and keep whisking until flour is completely incorporated into batter; do not over mix.
Fill a pastry bag fitted with a #4 Ateco plain tip with batter.
Pipe 1 ½ tablespoons of batter in a circle around center of each pattern on heated pizzelle iron.
Close iron and seal with clasp and cook for 50 to 60 seconds.
Using a small spatula, remove pizzelles, and place on a wire rack to cool.
When pizzelles are cool, trim to shape, if necessary.
Spread half of cookies with 1 1/2 tablespoons of cooled Caramel Sauce and sandwich together with a plain cookie, pressing gently to evenly spread caramel.
Store in an airtight container up to 3 days.
Caramel Sauce
Makes about 1 cup
1 cup sugar
1 tablespoon corn syrup
1 teaspoon lemon juice
6 tablespoons heavy cream
1/2 vanilla bean, split and scraped
1 tablespoon unsalted butter
Combine sugar with a 1/4 cup of water, corn syrup, and lemon juice in a small saucepan over medium heat.
Gently swirl until sugar dissolves.
Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.
Reduce heat to low, and slowly add cream, stirring with a wooden spoon.
Be careful: hot caramel will splatter when cream is added.
Add vanilla bean and butter, and stir until smooth.
Strain sauce through a fine strainer into a bowl, and set aside to cool.