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We just call them “wafelinis” It's the favorite afternoon snack at the Royal Palace in Brussels. Get ready to win the popularity contest with these 16 snack-size Liège waffles, waiting to be dunked in dinges: Speculoos spread, dulce de leche and real Belgian chocolate fudge. Just the way the Queen likes it.
Shipping to NYC Tri-State:
Nationwide, beyond the NYC Tri-State:
Fridge: when received (and not immediately devoured), store your waffles in the fridge and enjoy them within 10 days of the ordering date.
Freezer: you may also store your waffles (airtight) in the freezer and spread the joy for up to two months.
How to reheat: there aren’t many things the Queen and King agree on, but they do share an aversion to microwaving wafels! Here’s the royal way to warm them up, from room temperature:
In the oven, for 10 minutes at 300 °F
In the toaster, at lowest (warming) setting - for two cycles
No need to reheat the chocolinis, they are meant to be eaten at room temperature.
Topping with dinges:
At the Belgian Wafel Academy, many Master & PhD courses are dedicated to this topic. There are many rules, and Belgians are very strict about their “dinges” rules. Here in America however, we can put as many toppings as we like. We’d recommend our signature spekuloos spread, Belgian chocolate fudge, whipped cream and fresh strawberries or bananas. Listen to your inner dinges voice!
Once opened, our spreads jars remains great for at least 6 weeks. Although, to give them a long and happy life we recommend to store them in the fridge. Stir the contents well before spreading the goodness!
Traditional liege wafels contain: wheat (gluten), dairy, eggs, yeast, and may contain traces of soy, nuts
Gluten free liege wafels contain: dairy, eggs, yeast, and may contain traces of soy, gluten, nuts.
Vegan liege wafels contain: wheat (gluten), yeast and may contain traces of dairy, eggs, soy, nuts
Should I count the calories?
The approximate calorie count is 190 cal for a wafelini and 380 cal for a traditional Liège wafel, but you know what they say: "Don’t count the calories, just make the calories count!"
I’m seeing dark spots on the edge of my wafels, did you burn them? Our wafels are made the traditional way with imported pearl sugar. The melted / boiling sugar in our irons can leave caramelized (darker) spots. This is a good thing, typical for Liège wafels