Waffle Cups with Sweet Berry Compote

Name: Waffle Cups with Sweet Berry Compote
Prep time: 20 min
Cook time: 15 min
Total time: 2 h
Yield: 10
Ingredients: 0.5 small lemon; 80 g sugar (4 Tbsp); 2 egg whites; 50 g butter (3 tbsp; room temperature); 65 g flour (4 tbsp); 300 g mixed red berries (e.g., raspberries, strawberries, currants); 100 ml red grape juice; 20 g cornstarch (2 tbsp); 150 g Gooseberries; 150 g kiwi (2 kiwis)','100 ml white grape juice','2 stalks lemon balm

Prep: 20min

| Servings: 10 | Cook: 15min

Crispy waffle cups filled with a sweet berry compote provide the kids with vitamin C and filling fiber.

Ingredients

0.5 small lemon
80 g sugar (4 Tbsp)
2 egg whites
50 g butter (3 tbsp; room temperature)
65 g flour (4 tbsp)
300 g mixed red berries (e.g., raspberries, strawberries, currants)
100 ml red grape juice
20 g cornstarch (2 tbsp)
150 g Gooseberries
150 g kiwi (2 kiwis)','100 ml white grape juice','2 stalks lemon balm

Instructions

1.
Squeeze half a lemon; combine 1 tsp juice with 2 tbsp sugar and 40 ml water in a small pot. Bring to a boil, stir until sugar dissolves into syrup, then let cool slightly.
2.
Separate the eggs. Beat egg whites in a tall container with a hand mixer until stiff peaks form (reserve yolks for other use).
3.
Whisk butter in a bowl until fluffy. Slowly pour warm sugar syrup into the butter while stirring.
4.
Fold flour and beaten egg whites into the butter mixture one at a time. Line a baking sheet with parchment paper.
5.
In two batches, drop 1 tbsp of dough onto the sheet about 12 cm apart; spread each into circles roughly 10 cm in diameter.
6.
Bake in a preheated oven on the top rack at 225 °C (200 °C fan, gas 4) for about 10 minutes until a golden edge forms. Remove hot waffles immediately and roll them into cups while still warm. Cool on a wire rack. Repeat with remaining dough.
7.
For the red compote wash, clean, and place berries in a bowl; sprinkle with 1 tbsp sugar.
8.
Take 5 tbsp of red grape juice, whisk in 1 tbsp cornstarch. Bring the remaining juice to a boil, stir in dissolved starch, simmer until thickened. Remove from heat and fold in berries.
9.
For the green compote wash, clean, halve, and optionally cut gooseberries smaller.
10.
Peel kiwis and chop small. Mix kiwis, gooseberries, and remaining sugar in a bowl.
11.
Take 5 tbsp of white grape juice, whisk in remaining cornstarch. Boil the rest of the juice, stir in dissolved starch, simmer until thickened. Remove from heat and fold in green fruit.
12.
Wash lemon balm, shake dry. Pick leaves, finely chop, and stir into green compote. Let both compotes cool for at least 30 minutes before serving with waffle cups for self‑filling. (For very young children fill the cups right before eating.)