Heat the waffle maker according to manufacturer's instructions. Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a large pinch of salt.
Make a well in the centre and add the egg yolks and melted butter. With a balloon whisk mix everything together as you slowly add the milk. The batter should be smooth and thick now. Carefully fold in the egg whites with a large metal spoon and transfer the batter to a jug.
Heat the oven to 180°C, 160°C fan, gas 4. Pour the batter into your waffle maker and cook for 5 minutes or according to the manufacturer's instructions. Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.
Once all the waffles are made, transfer to the oven for 5 minutes to warm through and crisp.
Meanwhile, remove the lid from the Bonne Maman jar and microwave the Hazelnut Chocolate Spread on high for 30-40 seconds or until warm. Spoon over the hot waffles and serve with fresh fruit.
For chocolate waffles, add 1-2 tbsp cocoa powder to the flour before making your batter.
Cooked waffles freeze and reheat very well, just lightly toast them back to crispiness and you're away.
