HOW TO MAKE VANILLA WAFERS RECIPE (HOMEMADE NILLA WAFERS)
Crisp, buttery, and melt-in-your-mouth good, my Homemade Vanilla Wafers recipe, also known as Nilla Wafers are perfect on their own or in other desserts!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
- Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
- Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.
- The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.
- Place in oven and bake for approximately 18-20 minutes or until golden.
- Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.
LIGHT AND CRISP VANILLA WAFERS
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield 80 to 90 1-inch wafers
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
- Sift the cake flour onto a sheet of parchment paper and set aside.
- Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
- With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
- Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
- Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
- Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
- Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
- Let the wafers cool completely on the baking sheets. They will crisp as they cool.
VANILLA WAFER COOKIES
These buttery cookies bake up chewy and crispy at the same time. Sprinkle these vanilla wafers with colored sugar or leave them as-is. Their simplicity is beauty enough! -Edith MacBeath, Gaines, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
WAFERS
Provided by Food Network
Time 2h38m
Number Of Ingredients 4
Steps:
- Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
CRISPY AND CRUNCHY CHOCOLATE WAFERS
These are delicious as ice cream sandwiches made with my "Mama's Cheery Cherry Ice Cream." Although I make this recipe often, this is not my recipe (or picture). I got this recipe from Joyofbaking.com some time back; I only made a few changes. This is a reduced fat recipe (still tastes rich) using only butter, sugar, an...
Provided by Pat Morris
Categories Cookies
Time 15m
Number Of Ingredients 10
Steps:
- 1. Sift together the flour, cocoa powder, baking soda, and salt in a medium-size bowl.
- 2. In a large bowl, beat butter and margarine with an electric mixer until well blended. Add the light brown sugar, the granulated sugars and the Vanilla extract; and beat on high for about one minute.
- 3. Scrape down the sides of the bowl.
- 4. Beat in the egg white. Add the flour mixture and beat just until incorporated.
- 5. Place the dough on a pastry board and, using your hands, evenly form the dough into a log shape that is about 9 inches long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. **SEE NOTE, BELOW.
- 6. Preheat the oven to 350 degrees F and place the oven rack in the center of the oven. Line two baking sheets with parchment paper. Using a sharp knife, slice the log into about 1/4 inch thick wafers. Place the wafers on the baking sheet spacing, about 1 inch apart.
- 7. Bake for approximately 10 - 12 minutes or until the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely.
- 8. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. I hope that you enjoy these wonderful cookies/wafers as much as I do -Yummy!!
- 9. **NOTE: Sometimes I don't think about making these cookies long enough ahead to allow for the dough to get chilled enough to slice. Or I just don't want to take the time to roll the dough into a roll and refrigerate it until it is stiff enough to slice into wafers. If you don't want to wait until the roll of dough has time to chill long enough (It will be a sticky mess if you don't allow it to chill at least a few hours -preferably even overnight)-you can flatten the dough out some (will be very sticky) and refrigerate 30 minutes to an hour -then pinch off some of the dough and roll into a ball; repeat making balls (The size depends on the size cookie you want -I usually roll them about an inch each.). Then, put the cookie balls onto a parchment paper lined cookie sheet. Take a fork and dip it into granulated sugar and flatten the dough balls. Then bake as instructed, above.
More about "light and crisp vanilla wafers recipes"
20 BEST NILLA WAFER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PALEO VANILLA WAFER COOKIES - THE PALEO RUNNING …
From paleorunningmomma.com
10 BEST DESSERTS WITH VANILLA WAFERS RECIPES | YUMMLY
From yummly.com
VANILLA WAFERS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Ratings 5Calories 34 per servingCategory Cookies, Dessert
VANILLA WAFER COOKIES - OLD FASHIONED RECIPES
From old-fashion-recipe.com
LIGHT AND CRISP VANILLA WAFERS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
TOP 43 CRISPY VANILLA WAFER COOKIE RECIPE RECIPES
From rymill.coolfire25.com
THE 15 BEST WAYS TO PUT VANILLA WAFERS TO USE | TASTE OF …
From tasteofhome.com
8 COOKIE RECIPES TO MAKE THE HOLIDAY SEASON SWEET - ABC NEWS
From abcnews.go.com
LIMONCELLO MOUSSE WITH BERRIES AND COCONUT WAFERS RECIPE | GOOD …
From goodfood.com.au
13 AWESOME WAYS TO USE VANILLA WAFERS | MYRECIPES
From myrecipes.com
LIGHT AND CRISP VANILLA WAFERS | PUNCHFORK
From punchfork.com
HOMEMADE VANILLA WAFERS RECIPE (COPYCAT NILLA WAFERS)
From thekitchn.com
VANILLA WAFERS - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
TOP 41 CRISPY VANILLA WAFER COOKIE RECIPE RECIPES
From tmax.pakasak.com
CHEESECAKE BROWNIE BITES RECIPE - TODAY.COM
From today.com
LIGHT AND CRISP VANILLA WAFERS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love