Biscoff® Heart Waffles

• 2 cups (240g) all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1½ cups (360g) buttermilk, room temperature
• 2 large eggs, room temperature, separated
• 6 tbsp (85g) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ½ cup (120g) Biscoff® cookie butter, gently melted + more for topping
• Crushed Biscoff® cookies, for topping

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together buttermilk, egg yolks, vanilla. Slowly add melted butter and melted Biscoff® cookie butter while whisking and mix until smooth.

In a clean bowl, beat the egg whites until soft peaks form. Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold in the whipped egg whites carefully, leaving a few streaks. Do not overmix.

Preheat a Sweetheart Waffler to medium heat and lightly grease with butter or baking spray containing flour. Add batter into the preheated waffler, close, and flip immediately. Cook for 2 minutes on each side, or until waffles are deeply golden and crisp. Repeat with remaining batter. Top with a warm Biscoff® cookie butter drizzle, crushed Biscoff® Cookies, and whipped cream.