Beat eggs and sugar with the whisk attachment of an electric mixer until light yellow in color, 3 to 5 minutes.
Add vanilla and cooled, melted butter and mix until combined.
Sift together flour and baking powder, and gently stir into egg mixture.
If desired, divide into three equal portions and color each portion a different color.
Place each color into a small disposable piping bag, cut off the ends, and place all three into a larger piping bag.
Or, using a long spatula, place the three colors side-by-side in the large piping bag.
Preheat and grease a pizzelle iron according to manufacturers directions.
Pipe about 1 to 1 1/2 tablespoons of batter onto each circle and bake 25-35 seconds.
Remove from iron with a spatula and place flat onto a wire rack to cool.
For smaller cookies, use about 1/2 tablespoon batter and cook for 15-20 seconds.
As soon as cookies come off of the iron (you have about 15 seconds tops), use a 2 to 3 inch round metal cookie cutter to cut a circle out of the middle of the cookie. Cool on wire rack as above.
White Chocolate Buttercream
Combine chocolate chips and cream in a microwavable bowl.
Microwave for 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted. (You are making a white chocolate ganache.)
Cool ganache to room temperature, either on the counter or in the refrigerator.
Place buttercream into a bowl, and beat in cooled ganache.
Sandwich two small pizzelles together with the white chocolate buttercream, and roll edges in sprinkles if desired.
Stroopwafel Filling
Combine all ingredients in a saucepan and cook over medium heat until mixture reaches the soft ball stage, 234 to 240 degrees Fahrenheit.
Remove from heat and cool slightly, no more than 5 minutes.
Working quickly, and CAREFULLY (it’s hot sugar!), spread about 1/2 tablespoon of the mixture on one full-size pizzelle and top with another cookie.
If the mixture gets too thick before you finish filling cookies, place the pan back on the burner on low until the mixture starts to thin back out.
Recipe Notes
Use any extract you like. Anise is a traditional flavor for pizzelles.
Use any colors you like, or leave it uncolored and drop by spoonfuls instead of piping the batter.
Fill the cookies (or not) with any filling you like. Ice cream, buttercream, Nutella, etc.
