|Crushed gingersnaps||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Egg yolks||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Citrus sauce||1 Tablespoon|
1 In a mixing bowl combine the crushed gingersnaps, baking powder, and salt. Combine beaten egg yolks, milk, and margarine or butter; stir into gingersnap mixture.
2 In a small bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into the gingersnap mixture, leaving a few fluffs of egg white. Do not overmix. Pour 1 to 1 1 1/4 cups batter onto the grids of a preheated, lightly greased waffle baker. Close the lid quickly; do not open during baking. Bake according to the manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter