| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 80 to 90 1-inch wafers |
Ingredients
- 1 2/3 cups (200 grams) cake flour
- 1 large egg plus 1 large egg white, at room temperature
- 3/4 cup (155 grams) sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 tablespoons vanilla extract (your favorite imitation vanilla works great)
- 1 teaspoon water
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon vegetable oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 46 mg |
| Sodium | 167 mg |
Reviews
Great recipe to make a lactose free version of my favorite dessert ingredient. I could live the rest of my life eating banana pudding and my holiday baking includes rum and bourbon balls, but have not bee able to eat any since becoming lactose intolerant (all the vanilla wafer cookies available to me contain milk). Thanks VERY much Dan!!
The instructions were easy to follow and the results were very tasty. This recipe is a keeper.
So simple. So much better than supermarket vanilla wafers. Delicious!
These vanilla wafers are light, crisp, and perfect! They’re so easy to bake and I could not believe how similar these were to regular store bought ones, but with this recipe I actually know exactly what’s in them. Thanks Dan!
The recipe was easy and delicious! It was my first “Live” class. The pause button and rewind were great. Honestly, the cookies baked up beautiful! Wish I had an empty “Vanilla Wafer Box” to put my home baked ones in. They look that perfect! And Very Crispy just the way they should be.
Looking forward to more classes and recipes from Dan and all the professionals at Food Network!
Looking forward to more classes and recipes from Dan and all the professionals at Food Network!