I bought a new type of waffle iron last weekend at Williams Sonoma, and it's intended to make soft, knobby waffles to fill with strawberries and cream. The batter contains egg whites beaten to soft peaks, and they made the waffle batter light and airy.
Once the waffles were removed from the iron and cooled on paper towels, we rolled them up and filled them with fruit and cream for a wonderful Sunday breakfast treat!
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