Not just edible dishes for the sherbet, these waffle cups are surprisingly delicious. Ingredients
1 cup water 3 tablespoons vegetable oil 1 tablespoon lightly beaten egg white 1/4 teaspoon almond extract 1 cup all-purpose flour 2/3 cup confectioners sugar 2 tablespoons finely ground blanched almonds 6 tablespoons powdered milk
Special equipment: an electric pizzella maker, 2 large (3 1/2-inch) ramekins, and 2 small (2 1/2-inch) ramekins
Preparation
Blend all ingredients in a blender at low speed until totally smooth, about 1 minute. Chill batter, covered, 1 hour.
Heat pizzella maker and lightly brush top and bottom with oil. Pour a generous tablespoon batter on each side (left and right) of pizzella maker and spread quickly with back of a spoon to cover molds. Close cover and cook until golden, about 1 1/2 minutes.
Working quickly (pizzella is pliable only while still hot), peel off 1 pizzella and fit into 1 large ramekin, then press a small ramekin inside to shape pizzella. Shape second pizzella using second pair of ramekins. Remove ramekins when waffle cups are hardened, about 2 minutes. Make more waffle cups with remaining batter.
Cooks' note:
Waffle cups keep in an airtight container at room temperature 3 days.
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