I love vanilla wafers! They are the most delicious cookies ever.
The only problem is you cannot stop eating these once you make them.
They are so addicting! You won’t want to go back to store-bought vanilla wafers after making these.
VANILLA WAFERS (Yields: 20-25 cookies)
  • 225 GRAM SUPERFINE OR GRANULATED SUGAR
  • 4 LARGE EGGS ROOM TEMPERATURE
  • 275 GRAM ALL-PURPOSE FLOUR
  • 1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 2 TABLESPOONS SUGAR

 

To convert from one measurement to another, please use this conversion calculator

PREPARATION;

  1. Preheat oven to 375°F (190°C). Line two baking sheets,with parchment paper and set aside.
  2. Place 225 gram sugar and eggs and vanilla bean paste in a bowl and whisk together.
  3. Place the bowl over simmering water and whisk until the sugar dissolves.
  4. Immediately pour into the standing mixer bowl, and whip on low-medium speed for 3 minutes.
  5. Stop mixer and scrape the sides and bottom of the bowl with a silicon spatula.
  6. Continue mixing on high speed until a ribbon effect is formed when you lift the beater. This takes about 5 minutes.
  7. In the meantime, sift the flour.
  8. Sift in the flour a little at a time, folding it in gently each time with a spatula; try to keep most of the volume you just created when you whipped the eggs.
  9. Using a piping bag with a round decorating tip (Wilton 1A),pipe the batter into little rounds.
  10. Sprinkle the tops with the remaining 2 tablespoons sugar.
  11. Bake for 10-12 minutes or until golden brown.
  12. I like to use the convection setting in my oven; it gives the cookies a little “fluff, talk about fluff, try these cookies topped with some fluff, you can find the recipe for that here.

 

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