They're delicious as is but even better if sandwiched with a thin layer of honey, jam or chocolate and sprinkled with confectioners' sugar, if desired. I like to leave them plain because the design shows up better. They're very fragile and can become soggy if not stored in an airtight container.
- 6 large eggs, separated
- 1 cup confectioners' sugar
- 4 ounces (1 stick) butter that has been clarified (see below)
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- Cream egg yolks with confectioner's sugar until light. Stir in clarified butter and vanilla. Add flour and beat vigorously until thick but pourable. If too thick, dilute with a little half-and-half.
- Just before baking, whip egg whites and fold into batter. Place wafer iron over gas or electric burner on medium heat, brush with butter and spoon in just enough batter to cover the surface. Close lid and cook 1 1/2 minutes. Flip and cook another 1 1/2 minutes. Remove to a platter to cool. Repeat with remaining batter.
- When wafers are completely cool, spread one plain side of a wafer with filling of choice and top with another wafer, plain side down, to make a sandwich cookie. They can be dusted with confectioners' sugar just before serving.
- Another way to use the wafers is to build a torte of 6 to 8 wafer layers. Pour melted chocolate over the top, if desired, and when set, cut into small rectangles.
- These cookies are very fragile, so handle them carefully. Store tightly covered.
