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Beat the egg whites with an electric mixer until they
form soft peaks. Set aside in another
bowl. In the same mixer bowl, cream the butter until fluffly and beat in the egg yolks --
one at a time. Add the flour and sour cream alternately, beating well after each addition.
Stir in the vanilla, salt and nutmeg, if desired. Fold in the egg whites. Bake in a preheated
waffle iron according to manufacturer's directions.
Makes 3 very large belgian waffles. 7.3 carbs per full