Salzburger Nockerln
This recipe was kindly contributed by Johannes Hahn, European Commissioner for European Neighbourhood Policy and enlargement Negotiations.
- 40 g butter
- 10 g icing sugar
- 60 ml milk
- pinch of vanilla sugar
- 5 egg whites
- 40 g granulated sugar
- 3 egg yolks
- 20 g plain flour
- grated lemon zest
- icing sugar and vanilla sugar for dusting
Preheat the oven to 180°C. Heat the butter, icing sugar, milk and vanilla sugar in an ovenproof dish. Mix the 5 egg whites with the granulated sugar and whisk until stiff. Quickly fold in the egg yolks, flour and lemon zest. Threads of yolk should still be visible. Form 3 nockerln with a spatula, place them in a dish on top of the butter mixture, and bake for 7 minutes or until golden brown. Dust with the sugar mixture and serve immediately.
Quick and easy, but very delicious
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Kono Ngond
This dish is made using the seeds of cucurbitaceous plants, known locally as “pistaches” or egusi. It can be made with fish or meat. This recipe was kindly contributed by ...
- Difficulty
Polvo (Octopus)
Thoroughly wash the octopus and cut it into medium pieces. Place in a pot together with the palm oil, chopped onions, chopped garlic, peeled, chopped and deseeded tomatoes, the bay ...
- Difficulty
Veal Ragout
This recipe was kindly contributed by the Ambassador of Slovakia in Addis Ababa, Mr. Drahomír Štos.
- Difficulty
