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!
- Difficulty
Rice and Meat Broth
In Djibouti this dish is appreciated for its generosity. When you cook for 2, there is actually enough for 4. This recipe was kindly contributed by the EU Delegation to ...
- Difficulty
Orange – Nigella Religieuse, served with Abesh Eweha
This recipe, incorporating Ethiopian traditional ingredients to a French dessert recipe, was created jointly by Ethiopian chef Yohanis and the Ambassador of France to Ethiopia, Frédéric Bontems. They came together ...
- Difficulty
