Salzburger Nockerl
4 ts Jelly, currant OR other 4 tb Cream, whipping 2 tb Butter, unsalted, cut in -- 4 pieces 9 lg Eggs, whites only 1/2 c Sugar 1/2 ts Vanilla 1/2 lg Lemon, juice of 4 lg Egg yolks
Ingredients
- 4tsp jelly, currant or other
- 4tbsp cream, whipping
- 2tbsp butter, unsalted, cut in
- 1/2cup sugar
- 1/2tsp vanilla
- 1/2large lemon, juice of
- 4large egg yolks
- 1/2cup flour, all purpose,
Directions
- 1
4 ts Jelly, currant OR other 4 tb Cream, whipping 2 tb Butter, unsalted, cut in -- 4 pieces 9 lg Eggs, whites only 1/2 c Sugar 1/2 ts Vanill
- 2
Place 4 shallow 9-inch oval gratin dishes on a baking sheet
- 3
In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter
- 4
In a mixer, beat the egg whites on medium-high speed until they form soft peaks
- 5
Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny
- 6
Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites
- 7
Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes
- 8
shape and smooth them