TIPS FOR SUCCESS:
After you have colored the batter spread it out on a large piece of plastic wrap as indicated in the photo below.
Roll up the batter in the plastic wrap and twist the ends. Cut of one of the ends to expose tge batter and place that end into a pastry bag. Cut the end of the pastry bag so that you have no larger than a 1″ diameter opening.
Pipe the batter on the prepared pizzelle maker.
Tye-Dye Easter Egg Pizzelle Cookies
- 150 Grams Granulated Sugar ¾ Cup
- 3 Large Whole Eggs
- 114 Grams Unsalted Butter, Melted and Cooled 8 Tablespoonms
- 210 Grams All Purpose Flour 1 ¾ Cups
- 2 Teaspoons Baking Powder
- 1 Teaspoon Vanilla Extract
- Yellow, ink, Blue & Green Food Coloring
- In a large bowl, whisk together the sugar and eggs until smooth.
- Gradually whisk in the melted butter and the vanilla extract.
- Sift together the flour and baking powder and whisk into the batter.
- Divide the batter into 4 portions and dye each one a different color.
- Spread a piece of plastic wrap on your counter. Spread each color batter in a 1” wide strip, next to eaxh other on the plastic.
- Roll up the plastic wrap and twist the ends.
- Cut one end to expose the batter and place in a large pastry bag. Cut of the tip of the pastry bag to about a 1” diameter opening.
- Pipe about 1 1/2 – 2 tablespoons of batter on each mold. It’s ok if it spreads beyond the design. This will make it easier to use a larger egg shaped cookie cutter and be left with less scraps.
- Let bake for 30-35 seconds. Remove the cookies and immediately place on a flat surface and cut out your shape.
- Place on a metal rack to cool completely.
- Once completely cooled you can dip in chocolate and decorate with festive sprinkles!