Salzburger Nockerl

Serves -4 

  Preparation time-10 min

  Cooking time-12 min

Ingredients:

• 150 ml milk
• ½ vanilla pod
• freshly squeezed lemon juice
• 7 egg whites, cooled
• pinch of salt
• 80 g sugar
• 4 egg yolks
• rind from 1 lemon
• 10 g grated vanilla sugar
• 2 tbs flour
• 1 tbs cornstarch (Maizena)
• icing sugar for dusting
• butter for greasing

Method:

• Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.
• With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
• Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.
• Dust with icing sugar and serve quickly so that the nockerl don’t collapse.

Tips:

• To add a fruity taste, bake on a bed of cranberries.
• To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.