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 waffle.
