Sweet. Hot. Buttery. Rich. Doughy. Soft. Crunchy. Decadent Liége Waffles
Liége waffles are indeed one of life’s great indulgences and they are certainly one of my family’s and mine. I tried my first one during college in Belgium of all places, the birthplace of Liége waffles. I didn’t even think to try to recreate them at home till years later and have been making them since.
Do not confuse them with the typical breakfast-y waffle batter. They are made with buttery-yeasted dough speckled with its trademark Belgium pearl sugar. They are delicious and best eaten hot and plain as a sweet treat, as they need no additional adornment. I personally think it would be a sacrilegious to put anything else on top!
Pearl sugar is an important component for authentic Liége waffles. Due to the compacted structure of the sugar crystals, the pearl sugar won’t completely dissolve inside the waffles. When the waffles are perfectly cooked in the waffle iron, the pearl sugar creates pockets of sweet and crunchy sugar on the inside and a caramelized and glossy sugar coating on the outside. Lars Belgian Pearl Sugar is the most common brand and generally found at most grocery stores or on Amazon.
Waffle time! Pull out your stand mixer fitted with a paddle. They can be made without one but be prepared to give your arm a little workout.
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