Huguenot Waffles

I named these waffles after the famous Charleston dessert, the Huguenot Torte, because they are filled with the same nuts and apples that distinguish the cake.


  • 2 large eggs, separated
  • 2 cups unbleached (all-purpose) flour
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 7 tablespoons unsalted butter, melted
  • ¼ cup Nut Mix, finely ground
  • ¼ cup finely minced apple


Preheat the waffle iron. Beat the egg whites until they form soft peaks and set aside. Sift the dry ingredients together into a mixing bowl, then make a well in the center of the mixture. Beat the egg yolks into the buttermilk, then add the melted butter and mix in thoroughly. Pour the mixture into the well in the dry ingredients, mixing them in quickly with a wooden spoon. Do not mix the batter too thoroughly; it should have some small lumps, like a muffin batter. Fold in the egg whites. Sprinkle the ground nuts and minced apple over the batter and fold in lightly. Cook according to the manufacturer’s instructions on your waffle iron, until the waffles are very crisp. Serve immediately with warmed syrup.