French Waffles with Cointreau Cream

For the French Waffles:
160g plain unbleached flour
1 tsp caster sugar or stevia
pinch of sea salt
50g (lemon myrtle) macadamia oil*
2 eggs, whites and yolks separated
1 cup milk*
1 tsp lemon zest
For the Cointreau Whipped Cream:
1 cup fresh (whipping) cream*
2 tbsp Cointreau
To serve:
2-3 squares dark chocolate*
To make the Waffles:
In a large bowl whisk together the flour, sugar, salt, macadamia oil, yolks and half the milk until smooth. Add remaining milk and zest and set the mixture aside for 10 minutes to “develop”.
Heat waffle iron to hot.
In the meantime, beat whites until firm peaks form. Add the whites to the mixture and fold through gently.
Ladle batter onto the hot waffle iron and cook for 4 minutes or until the waffles are starting to turn golden brown and the steam stops coming from the machine.
To make the Cointreau Cream:
Whip cream with Cointreau until soft peaks form. Transfer to a serving dish.
Dollop waffles with the whipped cream and a dusting of chocolate shavings.
Dairy-free option: use non-dairy milk, dairy-free chocolate, coconut yoghurt instead of cream.
Nut-free option: use melted butter or another light-tasting oil instead of macadamia oil.