Although they look very ornate, pizzelle are really simple cookies to make. However, because the cookies are not baked, but instead are made in small batches on a heated pizzelle maker, they can seem to the novice that they must be complicated to make.
But if you know a few tips and tricks to working a pizzelle maker, it is easy to use. The below tips focus on an electric maker. Some may also apply to handheld stovetop models.
Oil It Well -- The biggest complaint I hear from people new to making pizzelle is that they cannot figure out how to keep the finished cookies from sticking to the iron when they try to remove them. Whether you use a model with polished plates or a nonstick coating, oiling it well before using it will ensure success with the finished cookies.
Before warming up the pizzelle maker, rub a paper towel with cooking oil over the plates or spray them with cooking spray. You may be concerned about your cookies absorbing too much oil because of this. However, it will only affect the first set cooked after oiling. These are best considered part of the prep-work for setting up the iron.
Don't Rely On The Indicator Light -- The indicator lights found on many electric pizzelle maker models can be handy, but in my experience, they're not very accurate. I only take notice of the light that tells me if the maker is fully heated or still heating up between sets.
Instead, I watch the steam escaping out of the iron as the cookies are being heated. When the steam lessens or stops, I check to see if the cookies are finished. However, there are differences between each model of pizzelle maker. You need to test out different methods to see which indicators work best for you. This is important whether you use the indicator lights, set a timer, or watch the steam.
Imperfections Are Beautiful -- Some people can become annoyed and frustrated if the pizzelle do not turn out perfectly each time. Perfectly round edges are not common on pizzelle made with electric makers. They are more likely to occur with handheld makers over the stove. Also, dropping the dough off-center is also a common issue, resulting in a cookie with part of the grid on it and part of the flat overflow. Remember that the batch as a whole will look and taste great. Not every cookie has to be perfect individually.
But if you know a few tips and tricks to working a pizzelle maker, it is easy to use. The below tips focus on an electric maker. Some may also apply to handheld stovetop models.
Oil It Well -- The biggest complaint I hear from people new to making pizzelle is that they cannot figure out how to keep the finished cookies from sticking to the iron when they try to remove them. Whether you use a model with polished plates or a nonstick coating, oiling it well before using it will ensure success with the finished cookies.
Before warming up the pizzelle maker, rub a paper towel with cooking oil over the plates or spray them with cooking spray. You may be concerned about your cookies absorbing too much oil because of this. However, it will only affect the first set cooked after oiling. These are best considered part of the prep-work for setting up the iron.
Don't Rely On The Indicator Light -- The indicator lights found on many electric pizzelle maker models can be handy, but in my experience, they're not very accurate. I only take notice of the light that tells me if the maker is fully heated or still heating up between sets.
Instead, I watch the steam escaping out of the iron as the cookies are being heated. When the steam lessens or stops, I check to see if the cookies are finished. However, there are differences between each model of pizzelle maker. You need to test out different methods to see which indicators work best for you. This is important whether you use the indicator lights, set a timer, or watch the steam.
Imperfections Are Beautiful -- Some people can become annoyed and frustrated if the pizzelle do not turn out perfectly each time. Perfectly round edges are not common on pizzelle made with electric makers. They are more likely to occur with handheld makers over the stove. Also, dropping the dough off-center is also a common issue, resulting in a cookie with part of the grid on it and part of the flat overflow. Remember that the batch as a whole will look and taste great. Not every cookie has to be perfect individually.
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