2teaspoonsbeet powder or red food coloringsee notes
In a large bowl, add and beat the ingredients in the order listed, beating well after each addition. Drop by rounded spoonfuls onto the center of the preheated pizzelle maker, about 2 tablespoons. It takes a little practice, but sometimes you have to drop the batter just a bit higher than the center, to allow for the waffle press. Close the lid and cook until the steaming stops, about 60 seconds. Remove the cookie with a spatula or fork and place on a cooling rack to cool.
Pizzelle Recipe Tips
Plan accordingly as each batch of pizzelle will take 1 minute to cook.
To achieve perfect pizzelle, you may have to trim the edges of the cookies with a sharp knife or kitchen scissors. If your cookies are crisp enough, you can even use your fingers to snap off and trim the excess at the edges.
To keep your pizzelle crisp, store cookies after they have fully cooled in aluminum foil.
Food Coloring Tips
Some readers who have used beet root powder in their pizzelle have found that their cookies turned a brownish color - this could be due to the freshness of the powder and/or a reaction with the baking powder. If the brilliant red color is truly what you are after, then I recommend sticking with regular food coloring.