Salzburger Nockerl
Yield
4 servingsPrep
25 minCook
8 minReady
33 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
jelly
currant or other |
* |
| 4 | tablespoons |
cream
whipping |
|
| 2 | tablespoons |
butter
unsalted, cut in 4 pieces |
|
| 9 | large |
eggs
whites only |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | large |
lemon
juice of |
*
|
| 4 | large |
egg yolks
|
|
| ½ | cup |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
jelly
currant or other |
* |
| 6E+1 | ml |
cream
whipping |
|
| 3E+1 | ml |
butter
unsalted, cut in 4 pieces |
|
| 9 | large |
eggs
whites only |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 0.5 | large |
lemon
juice of |
*
|
| 4 | large |
egg yolks
|
|
| 118 | ml |
all-purpose flour
sifted |
|
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.
