Belgian Liege Waffles | Arizona Quarantine Food Photographer

Hello everyone!

One thing that quarantine has done is given me a lot of time to learn new recipes and share them with my family. The above picture showcases myself and my two nephews, who are willing participants in my cooking experiments. 😀

One of my awesome friends on instagram, Katie Burton (who just happens to be a food scientist, so you know her taste is on point!) posted this recipe for Belgian Liege Waffles and my first thought was, “What is a Liege Waffle?!” I was so curious that I just had to try it!

The recipe is specifically titled “Liege Belgian Waffles with Pearl Sugar”. An interesting fact is that my brother in law – who is also currently quarantining with my family – lived in the Netherlands for 2 and a half years and would also travel to Belgium. He ate a lot of waffles and loves them! He was skeptical if this recipe would live up to his expectations, but guess what? He loved them!

The first thing I did in order to make these waffles was to order the pearl sugar. Because of quarantine, I had to rely on the great and powerful Amazon. You can find the pearl sugar I ordered here, but I’m sure any liege pearl sugar would work – just make sure not to get it confused with the Swedish sugar.

Unlike most waffle recipes, this recipe does require yeast, which unfortunately has been in very short supply at local grocery stores. If you have it, you are among the lucky few! We fortunately were able to use our last yeast packets on this recipe and we don’t regret it!

The other thing this recipe requires is a Belgian waffle iron. You have to have one with deep grooves so that it will cook the pearl sugar correctly. Fortunately, I just got one for my birthday this year, so we were all set. We did spray the pan with non stick cooking spray, but honestly this recipe has so much butter that you probably don’t need it. 😛

You can find the recipe for these waffles here. It’s from AllRecipes. 🙂

The dough will feel thick and more like bread dough than batter. We used an ice cream scoop to scoop out the dough and put it on the waffle iron. They come out crispy on the outside and soft and sweet on the inside.

We topped them with strawberry sauce, whipped cream, and maple syrup. I didn’t get a photograph of them plated because they disappeared to fast, and you definitely want to eat them when they are hot and fresh. Although, any way you eat them, they are delicious!

We doubled the recipe thinking we would need a lot for 8 people, but we ended up having a dozen left over, so we stuck them in the freezer for later!

These are sweeter than traditional waffles and would be great as a dessert too. Try them out! You won’t regret it.

Be safe and well!

Smiles,

Megan

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