Salzburger Nockerln
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
Ingredients
- 4tsp unsalted butter
- 4tsp currant or grape jelly
- 1/2cup 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
Directions
- 1
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
- 2
Preheat the oven to 450 degrees F
- 3
Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet
- 4
In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly
- 5
If you are using a lasagna pan, smear the bottom with the butter and then with the jelly
- 6
Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl
- 7
Beat with an electric mixer at high speed until stiff peaks form
- 8
Beat the egg yolks with the granulated sugar