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Salzburger Nockerl

tvcadillac's picture
It’s time again to visit the kitchen of Chef Hermann. This week, the Chef is preparing salzburger nockerl, a well-known Austrian dessert.
Ingredients
  Heavy cream 1⁄4 Cup (4 tbs)
  Bottled wild lingonberry sauce 1⁄4 Cup (4 tbs)
  Egg whites 5 Large
  Salt 1⁄8 Teaspoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Egg yolks 3 Large
  Pure vanilla extract 1 Teaspoon
  Confectioner' s sugar 1 Tablespoon (For Dusting)
Directions

Put oven rack in middle position and preheat oven to 400 degrees. Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).

Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir white to warm to room temperature (1 - 2 minutes). Remove from hot water. Beat egg whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, one tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.

Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy souffle, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Ingredient: 
Milk Product
Servings: 
4

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1 Comment

Anonymous's picture
I did it with 6 egg whites and 3 yolks to give it more a fluffy texture, a tiny bit more sugar and used some vanillin sugar and a dash of lemon for more taste.