Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

The goal? Waffles that are “as light as a cloud.” The result? We knocked these things out of the park, and they ascended to the stratosphere, because they truly are impossibly light. Using our <a href="https://www.chefsteps.com/recipes/diner-style-waffles">Diner-Style “Belgian” Waffle</a> as the foundation, we cranked up the leavening power by tripling it: We upped the baking powder (but ditched the baking soda to limit browning); we folded an airy meringue into the batter; then we loaded it all into a whipping siphon to dial the airiness and lightness up to 11. What you get are light and lacy waffles with a cavernous crumb—they almost float out of the waffle iron. They barely need anything else—a little syrup, or, better still, a light dusting of powdered sugar to make them seem all the more cloud-like.

Cloud Waffles