3 Tips When Using A Pizzelle Maker
Although they look very ornate, pizzelle are really simple cookies to make. But since the cookies are made in small batches on a heated pizzelle maker instead of baked in the oven, they can seem complicated to the inexperienced.
Knowing a few of the tips and tricks to working a pizzelle maker makes it easy to use. The tips below were written considering an electric maker — some may also apply to makers used on the stovetop.
Thoroughly Oil It Before Use
When new to making pizzelle, many people have problems with how to remove the finished cookies from the iron without them sticking to it. 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 heating your pizzelle maker, oil it by spraying it with cooking spray or rub a paper towel with cooking oil over the plates. This may make you wonder if your cookies will be oily and bad-tasting. But it only affects the first set made after you oil it. These are best considered part of the prep-work for setting up the iron.
Don’t Depend On The Light
Many of the electric pizzelle makers available have indicator lights. While they can be useful, they are not always very precise. The only light I pay attention to is the one that lets me know whether the maker is heating or is fully heated. When making the cookies themselves, I watch the iron to see how much steam escapes it. I check the cookies after the steam stops or lessens considerably. Each pizzelle maker model is a little different, so the important thing here is to experiment and find out what sorts of indicators are best to use to learn when the pizzelle are ready. This is important whether you use the indicator lights, set a timer, or watch the steam.
Don’t Worry About Flaws
Some people become frustrated when their pizzelle do not turn out perfectly every 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, it’s easy to drop the dough off-center, and then end up with a cookie that has part of the design from the iron on it, and part of the overflow where it went beyond the grid on the plate. Remember that not every cookie has to be perfect. The batch of cookies will overall look beautiful and be tasty.