Waffles stuffed with lemon meringue pie style filling – in other words waffles upgraded to the max! They’re a breakfast and dessert in one and people are sure to go crazy for them!
I made them two times around. The first time I used the homemade marshmallow creme recipe I had just recently posted. Don’t get me wrong, that marshmallow creme is oh so completely divine, but for these I wanted it to be a thinner consistency like that of the marshmallow creme Bruxie’s restaurant seems to use.
So even after I had taken photos and everything I decided to re- try a second day around to create a more similar replica of the textures and consistency that appeared to me in that photo (yeah I know I’m an annoying perfectionist sometimes).
I decided to go with another marshmallow creme recipe I actually use to frost cupcakes because it has always reminded me of melted marshmallows. Soft, creamy, delicate and melt in your mouth. It was perfect for these waffles and I couldn’t get enough of it.
Yes these are definitely more of a dessert than a breakfast but for a special occasion I would feel great about serving these for breakfast (hint hint someone, Valentines a few days away. Breakfast in bed, me, I will kind of be patiently waiting =).
I also wanted to mention for those of you that don’t have the time to make this all from scratch, there could be a short cut BUT you wont get the same unbelievably delicious,vibrantly fresh lemon flavor. You could use and instant lemon pudding mix (I would recommend using less liquid than is recommend on the box and also replacing some of the milk with heavy cream).
But if you do have the time – PLEASE try the lemon cream recipe below! Enjoy and yes, indulge in the finer things in life once in a while!
…and then I began to devour them.
I like a lot of the marshmallow cream.
Follow Cooking Classy
Lemon Meringue Pie Stuffed Waffles
- 1 recipe Buttermilk Waffles , recipe found here
- 3/4 cup crushed graham crackers , optional
- 1 cup milk (preferably 2% or whole)
- 1/3 cup heavy cream
- 1 1/2 Tbsp lemon zest (zest of about 2 large lemons)
- 5 large egg yolks
- 2/3 cup granulated sugar
- 2 Tbsp cornstarch
- 1 1/2 Tbsp all-purpose flour
- 1 pinch salt
- 1/4 cup fresh lemon juice
- 1 tsp lemon extract
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- Prepare lemon cream according to directions listed, once lemon cream has chilled for allotted time prepare marshmallow fluff and waffles according to directions listed. Take two prepared, warm waffles and spread marshmallow fluff along one side of one waffle, carefully toast marshmallow fluff with a kitchen torch if desired .
- Spread opposite waffle with about 3 Tbsp lemon cream then sprinkle with crushed graham cracker if desired and sandwich the two waffles together. Repeat with remaining waffles. Serve immediately.
- For the lemon cream:
- In a medium saucepan, bring milk, cream and lemon zest just to a boil over medium heat, then remove from heat to cool slightly, about 4 - 5 minutes. Meanwhile, in a mixing bowl, using an electric hand mixer set on medium speed, whip together egg yolks and sugar, until pale and fluffy, about 1 minute.
- Add cornstarch, flour and salt to egg yolk mixture and blend on medium speed 1 minute longer. While whisking, add 1/2 cup warm milk mixture to egg yolk mixture. Pour milk mixture into egg yolk mixture in pan while whisking mixture in pan.
- Stir in lemon juice and return to medium-low heat and cook, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 6 - 8 minutes (switch to whisk for stirring as needed, if mixture appears to curdle slightly. I used a whisk to stir during the last few minutes of cooking).
- Remove from heat, stir in lemon extract then force mixture through a fine mesh strainer into a bowl. Cover bowl with plastic wrap, pressing plastic directly against surface of lemon cream to prevent a skin from forming. Chill mixture 2 hours.
- For the marshmallow fluff:
- Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer).
- Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.