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
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