Salzburg Nockerl
A light Austrian dessert of three fluffy, golden nockerl that resemble the snow-capped peaks of Salzburg.
Ingredients
- egg whites6 pcs
- egg yolks3 pcs
- sugar100 g
- vanilla sugar1 tbsp
- wheat flour20 g
- salt1 pinch
- butter15 g
- powdered sugar10 g
Instructions
Preheat the oven to 220°C. Grease an oval baking dish with butter and place it in the oven to warm up for a few minutes.
Separate the egg whites from the yolks. Whisk the whites with a pinch of salt to soft peaks, then gradually add the sugar and beat until thick and glossy.
Add the vanilla sugar and egg yolks to the whipped whites, gently folding with a whisk just until combined.
Sift the flour over the egg mixture and fold it in with a spatula or whisk in 3–4 short strokes; don't mix the batter until smooth, so as not to knock out the air.
Take out the hot dish and quickly spoon in three tall, peaked nockerl, shaping them with a spoon or spatula.
Bake for 8–10 minutes at 220°C, until the top turns golden and the center stays soft and creamy. Don't open the oven while baking.
As soon as the nockerl are ready, dust them with powdered sugar and serve hot, straight from the dish, as they deflate quickly once they cool.
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