Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Gradually add the milk, mixing until just incorporated.1 large egg, 1 teaspoon vanilla extract, 1/4 cup milk
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial for making the dough easier to handle and to ensure the wafers hold their shape.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded teaspoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread as they bake. For perfectly round wafers, you can gently spread each mound slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be slightly soft.
- Let the wafers cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- While the wafers are cooling, whip the heavy cream in a clean bowl with an electric mixer until soft peaks form. Gradually add the powdered sugar and lemon zest (if using) and continue whipping until stiff peaks form.1 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon lemon zest
- Gently fold in the lightly mashed or pureed fresh raspberries into the whipped cream. Be careful not to overmix, as you want to see streaks of raspberry color.1 cup fresh raspberries, lightly mashed or pureed
- Once the wafers are completely cool, spread a generous dollop of the raspberry cream filling onto the flat side of one wafer. Top with another wafer, gently pressing to create a sandwich.
- If desired, dip the edges of the assembled wafers in crushed freeze-dried raspberries and dust with edible glitter or sparkling sugar for an extra touch of magic. Serve immediately or chill for a firmer consistency.1/4 cup freeze-dried raspberries, crushed, Edible glitter or sparkling sugar
Notes
To keep your Sparkling Raspberry Cream Wafers at their best, airtight storage is key. Once assembled, store them in a single layer in an airtight container at room temperature for up to 2 days if you prefer a crispier wafer. If you prefer a softer filling and wafer, refrigerate them in an airtight container for up to 3-4 days. The raspberry cream filling is dairy-based, so refrigeration is recommended for longer storage to maintain freshness and prevent spoilage.
If you find the wafers becoming slightly soft for your liking after refrigeration, you can gently crisp them up. Place them on a baking sheet in a single layer and bake in a preheated oven at 300°F (150°C) for 5-8 minutes, or until they regain their desired crispness. Allow them to cool completely before reassembling or serving. Freezing is generally not recommended for assembled cream wafers as the texture of the cream and wafer can be negatively affected.