Liège Belgian Waffles with Pearl Sugar (2024)

FAQs

What is a substitute for pearl sugar in Belgian waffles? ›

Pearl Sugar Substitute

Raw sugar, which has larger crystals, will also work, though it has a brown color. In a pinch, you can also imitate pearl sugar by placing sugar cubes in a plastic bag and gently smashing them until they break apart into smaller fragments.

Uses for pearl sugar

It's mixed into the waffle batter, and because it doesn't dissolve as easily as normal sugar, the pearl sugar creates a sweet and crunchy exterior.

Liege waffles are made with a thicker batter that is similar to bread dough, and they have uneven edges. Pearl sugar is mixed in with the dough, which caramelizes when the waffle is cooked. They are thicker, richer and chewier than the Brussels waffle.

Belgian pearl sugar is bigger — sometimes reaching the size of a peanut — and is more condensed. Swedish pearl sugar, meanwhile, is smaller and lighter. While the two generally have different uses, they can also be used interchangeably.

Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking.

The Difference Between Belgian Waffles and Regular Waffles

These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

Baking powder and baking soda: Help our waffles rise and brown. I recommend using both for the best waffles. Sugar, salt, and vanilla extract: Make our waffles taste amazing. I keep the sugar amount low since I love pouring maple syrup on top, but you can increase the sugar for sweeter waffles.

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

What's the difference between Brussels waffles and Belgian waffles? ›

A Belgian waffle in the United States is called a Brussels waffle in Belgium. This waffle is lighter and crisper than the Liège waffle (see below), has deep pockets, and is typically served for dessert. Brussels waffles are rectangular or square and much larger than American waffles.

Instead of using the hard-to-find Belgian pearl sugar, I make my Liege Waffles with Raw Turbinado Sugar. You can find this at any store in the baking section. It's large crystals of brown sugar, and it works wonderfully well in these Liege Waffles!

If you buy in bulk, rest assure your pearl sugar has an indefinite shelf life when stored in sealed containers at 59 to 77°F (15 to 25°C) and 50-60% relative humidity.

If you can't find pearl sugar, sprinkle the turbinado sugar on the dough right before pressing it in the iron—that way, we discovered, you can still get the nice melty, caramelization effect on top.

If you can't find pearl sugar, sprinkle the turbinado sugar on the dough right before pressing it in the iron—that way, we discovered, you can still get the nice melty, caramelization effect on top.

Coarse Sugar

Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that's much larger than granulated sugar, which makes it more resistant to heat. It's sometimes used interchangeably with sanding sugar, but the two aren't the same.

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.