Beat egg whites: Separate the eggs. Whisk egg white with a pinch of salt until stiff. Set aside.
Beat: Place the soft butter, sugar, vanilla sugar, or vanilla extract into another bowl, mix until creamy. Add the egg yolks and mix well until the sugar is dissolved.
Batter: In another bowl, sift together the flour and the baking powder. Start adding them to the butter mixture alternating with the milk. Start and finish with the flour.
Stir in the mineral water. Carefully fold in the stiff egg whites.
Bake the waffles according to the directions of your waffle maker. My waffles took about 6-7 minutes to become crisp and nicely browned on the outside while remaining soft and fluffy on the inside.
Temperature: My waffle maker also has different temperature settings and I prefer using a medium-high one, for instance, 4 or 5 out of 6 temperature settings. But that is a matter of personal taste; adjust the temperature setting accordingly.
Bake: Pour some batter into the waffle iron, regarding the instructions of the waffle maker again. Close the waffle maker and bake until the waffle is golden.
Time: Usually, the waffle makers will have a way of letting you know that the waffle is ready, either a (green) light or it will make some sound. But that depends on the waffle iron you are using.
Keep the waffles warm in the oven by 100 degrees Celsius/ 200 degrees Fahrenheit until you are finished with baking.
Serve the waffles warm with cherry sauce and whipped cream or as suggested above.