The real secret to making these waffles next-level is taking a minute to whip the egg whites by themselves before folding them into the batter. That extra bit of trapped air keeps the insides wonderfully cloud-light and fluffy while your hot waffle iron works its magic crisping up the outside.
Give the batter just a brief rest on the counter while your waffle iron gets scorching hot. You'll want to wait until it's completely heated through before pouring anything in, and definitely resist checking early until you see the steam really taper off. That tiny bit of patience guarantees a shatteringly crisp crust that releases cleanly without tearing.
