- 4 eggs
- 6 tablespoons superfine sugar
- 1 1/4 cups half-and-half
- 1 teaspoon vanilla extract
- 3 to 4 ounces white chocolate, melted (see note)
- 7 ounces (1 1/2 cups) unbleached cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Start the waffle iron and preheat the oven to 200 degrees F to keep the finished waffles warm. Run warm water over the eggs for 20 seconds, then separate them. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks, then sprinkle in 4 tablespoons of the sugar with the mixer on high speed. Carefully move the meringue to a separate bowl and set aside.Using the same bowl and whisk, mix the yolks and the remaining 2 tablespoons sugar on high speed for 30 seconds. Reduce the speed to medium and add the half-and-half and vanilla. Scrape the melted white chocolate into the mixer and whip to incorporate. Meanwhile, in another bowl, whisk the flour, baking powder, and salt to combine. Fold the flour mixture into the yolk base, then gently fold in the meringue. Spray the waffle iron with plenty of nonstick spray. Ladle ¼ cup batter onto each square of the iron. Cook following the waffle iron's directions. Serve immediately or hold on a heat-resistant plate in the warmed oven.
Note: Melt white chocolate in a double-boiler or a metal bowl placed over a saucepan of steaming water. It's important to warm all of the ingredients so the white chocolate won't stiffen and clump up. Anything cold will harden the cocoa butter and ruin the texture. Bittersweet chocolate pieces work just as well if you favor dark chocolate.