Chiffon Waffles

These are the lightest waffles you’ll ever make at home, and the trick is right there in the name. Chiffon technique means separating the eggs, building a standard batter with the yolks, then folding stiffly beaten whites in at the end. The trapped air inflates the batter as it hits the hot iron, giving you waffles that are crisp on the outside and almost soufflé-like inside.

The two extra minutes of fuss are worth it. Standard waffles run dense; chiffon waffles eat like clouds. The technique is the same one used for chiffon cakes and soufflés.

Fold the egg whites in gently with a rubber spatula, never beat or stir. The whole point is to keep that air intact. Streaks of unmixed white in the final batter are fine; they bake out invisibly.

Bake until the steam stops escaping the iron. Lifting the lid too soon tears the waffle in half. Patience here pays off in clean lift and crisp edges.

Pro Tips

• Use room-temperature egg whites; they whip to a higher, more stable peak than cold ones.
• Make sure your bowl and beaters are clean and dry. Any trace of fat or yolk prevents the whites from whipping properly.
• Grease the iron well between batches. Egg whites in the batter make these stickier than standard waffles.
• Keep cooked waffles crisp in a 200°F (95°C) oven on a rack while the rest finish.

Variations

• Stir 1 teaspoon of vanilla extract or a pinch of cinnamon into the batter for warmer flavor.
• Top with whipped cream, fresh berries, and a drizzle of maple syrup for a brunch presentation.
• Use these as the base for a chicken-and-waffles dinner with hot honey.