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Salzburger Nockerl

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

8 min

Ready

33 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 teaspoons jelly
currant or other
*
4 tablespoons cream
whipping
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2 tablespoons butter
unsalted, cut in 4 pieces
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9 large eggs
whites only
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½ cup sugar
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½ teaspoon vanilla extract
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½ large lemon
juice of
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4 large egg yolks
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½ cup all-purpose flour
sifted
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Ingredients

Amount Measure Ingredient Features
2E+1 ml jelly
currant or other
*
6E+1 ml cream
whipping
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3E+1 ml butter
unsalted, cut in 4 pieces
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9 large eggs
whites only
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118 ml sugar
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2.5 ml vanilla extract
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0.5 large lemon
juice of
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4 large egg yolks
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118 ml all-purpose flour
sifted
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Directions

Preheat oven to 450℉ (230℃).

Place 4 shallow 9-inch oval gratin dishes on a baking sheet.

In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they form soft peaks.

Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites.

Use a spatula to transfer 3 large mounds of the mixture to each of the baking dish es; shape and smooth them.

Bake until puffed and golden, about 8 minutes.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 44949% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 711mg 237%
Sodium 212mg 9%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 2%
Sugars g
Protein 38g
Vitamin A 21% Vitamin C 0%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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