These mini waffles are perfect to enjoy any time of day! Breakfast, brunch, snack or dessert!
There are two types of waffles in Belgium. The first is a Brussels waffle, and this is more comparable to what we eat in America. Brussels waffles are a perfect square and they’re a little lighter in texture.
The second option are liege waffles. They’re made with yeast, are a lot denser than the Brussels waffle, and the shape of them is very irregular. The main difference is the secret ingredient: Belgian Pearl Sugar
If you can’t find/don’t want to buy Belgian Pearl Sugar, you can also use crushed up sugar cubes in your waffles instead.
Keep your waffle iron between about 400 and 425 degrees Fahrenheit. Any less and the pearl sugar won’t caramelize around the waffle. Any more and the sugar will burn before you can get it off the iron.