Salzburger Nockerln
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
butter, unsalted
|
|
| 4 | teaspoons |
grape jelly
|
* |
| ½ | cup |
vanilla sugar
|
* |
| ½ | each |
lemon
zest only |
|
| 4 | each |
egg yolks
|
*
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
butter, unsalted
|
|
| 2E+1 | ml |
grape jelly
|
* |
| 118 | ml |
vanilla sugar
|
* |
| 0.5 | each |
lemon
zest only |
|
| 4 | each |
egg yolks
|
*
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
all-purpose flour
sifted |
|
Directions
Preheat the oven to 450℉ (230℃).
Place four 9-inch oval au gratin dishes (or one large oval glass In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. Combine the egg whites, vanilla sugar, and lemon zest in a Beat with an electric mixer at high speed until stiff peaks form. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden. Serve immediately.
