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Dec 16, 2011 11:40 AM

tough pizzelles

I tried ti lighten my pizzelles by using egg Beaters and Splenda but thay came out very tough. any suggestions?

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  1. Use regular eggs, room temperature, and sugar.

    2 Replies
    1. re: TrishUntrapped

      I second the motion. My wife is the pizzelle maker. She uses a recipe that turns out nice thin pizzelles. People who belong to the Italian social club of which we are members crave her pizzelles, and are disappointed when there aren't any during the club's refreshment time.

      1. re: ChiliDude

        just bought a pizzelle maker after watching the Food Truck show o foodnetwork.
        I have no idea how to make a pizzelle but the gals with the Italian truck (I think it was) seemed to be very good at making them.

        chili dude, could you get your wife to possibly honor us with her recipe? I'd love to try my hand at making this treat. TIA if she agrees, I'd be very thankful.

    2. I think the missing fat from real eggs and the tenderizing aspect of sugar are what is making your pizzelles tough.

      BTW... I think your topic line is hysterical. As soon as I read it I thought what a great retort it would be instead of saying "tough luck." LOL