Lemon Curd Raspberries Liege Waffle Recipe (2024)

FAQs

What does Liège style waffle mean? ›

A Liège waffle is filled with unevenly distributed clusters of caramelized pearl sugar, which gives a slightly bitter contrast with the buttery waffle dough. It's a convenient snack, easily eaten at any time of day (a good one loses nothing when cold). To me, Brussels waffles—as tasty as they can be—just can't compete.

These waffles stay nice and crisp as well, so no more soggy waffles! I served them with fresh, local strawberries, whipped cream, and a sprinkle of chocolate bits. The leftovers keep well in an airtight container on the counter for a day or two, or pop it in the freezer to keep fresh for a few weeks or months!

💡 You can refrigerate Liege waffle dough for up to 24 hours. For any longer storage period use the freezer.

Secret #1: Whip the egg whites

Yes, this sounds like a pain—but trust us, the end result is worth it. Whipped egg whites add extra air to the batter, guaranteeing waffles that'll rise to their fluffiest potential. Use a handheld or stand mixer to make the job easy.

10. KEEP THE LIEGE WAFFLES WARM UNTIL READY TO SERVE. – Keep the waffles warm on a rack over a baking sheet in a 200°F (93°C) oven if you plan to eat them right away. The waffles will start off soft, but as they cool a bit, the molten sugar will harden into a crunchy shell.

Firstly, each one has their own particular shape. The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

Do I need a special waffle iron to make Liege waffles? Liege waffles are thicker than traditional waffles, due to the dough expanding during the cooking proccess. We recommend baking with a waffle iron that has deep pockets (0.7 in to 1 in).

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

These Liège waffles are sweeter than Brussels Belgian waffles and can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.

Like most dough-based sweets, these Liege waffles are the best when freshly made. However, they will keep good for a day or two in an airtight container at room temperature. You can reheat them using a microwave or an oven, but it's possible you'll lose some of their signature crunch.

How long do Liege waffles last? ›

If you are storing Belgian waffles that have been freshly made and cooled, they can be kept in an airtight container in the refrigerator for 3-5 days. To reheat them, you can place them in a toaster or oven at a low temperature until they are warm and crispy again.

Add cornstarch.

If you're making waffles with baking powder and baking soda, adding cornstarch to the mix will get you waffles that are crisp on the outside and soft and flaky on the inside. Because waffle recipes vary, start with ¼ cup and work in as much as ½ cup to get the desired effect.

All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet.

Vanilla Extract: Add a teaspoon or two of pure vanilla extract to the waffle batter for a classic and aromatic flavor. Cinnamon or Nutmeg: Sprinkle ground cinnamon or nutmeg into the batter to give your waffles a warm and cozy flavor.

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

What Is a Belgian Waffle? Belgian waffles are beloved for their extra-deep pockets—the better for filling with butter, jam, or maple syrup. They are often thicker than their American counterparts, and made with a yeasted batter and crunchy pearl sugar.

Pearl sugar waffles, aka Liège waffles, are quite different and are made with a yeast based brioche dough studded with special pearl nibs of sugar that caramelize on the waffle iron as it cooks.