4 ts Unsalted butter 4 ts Currant or grape jelly Whites of 9 large eggs, at -room temperature 1/2 c Vanilla sugar Zest of 1/2 lemon, grated Yolks of 4 eggs 1/4 c Granulated sugar 1/2 c Sifted all purpose flour 1. Preheat the oven to 450 degrees F. 2. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly. 3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form. 4. 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. 5. Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately). Serves 4. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 9/92
How To make Salzburger Nockerln's Videos
Salzburger Nockerln Recipe– Austrian Dessert (The Quick Version)
This light-as-air dessert is a mixture between meringue and soufflé. You only need three ingredients - eggs, sugar, and flour. It is served warm with a teaspoon of jam or chocolate. Traditionally, it is baked in the oven but we prefer the faster version with a pan and some oil. It’s also not too difficult to make. Just make sure the egg whites are mixed really well and when you add flour, mix it very gently. Hope you’ll try it. It’s one of my favorite desserts ever.
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Salzburger Nockerl keto & low carb
Salzburger Nockerln
Berühmtes Dessert: Salzburger Nockerln | Euromaxx a la carte
Die österreichische Stadt Salzburg ist berühmt für ein gehaltvolles Dessert: die Salzburger Nockerln. Das Soufflé besteht aus Ei, Zucker und Mehl und erfordert ein bisschen Fingerspitzengefühl.
Das Rezept zum Nachkochen unter:
Salzburger Nockerl at PitterKelle
#wherehaswintertakenyou -- to PitterKeller, Salzburg 2018