Meyer Lemon Pizzelle
Ingredients
Instructions
- Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
- Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
- On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
- The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
- Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).