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Salzburger Nockerl | Fluffy Original from the Oven
(0)
22 min
Quick
Gurkerl Küche
Der legendäre österreichische Brunch- und Mehlspeisenklassiker: Drei goldbraune Nocken aus luftig aufgeschlagenem Eischnee auf fruchtigen Preiselbeeren, frisch und heiß aus dem Backrohr serviert.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly grease an oval, ovenproof baking dish with 20 g of soft butter and cover the bottom evenly with 100 g of lingonberries.
Carefully separate the 4 eggs. Place the 4 egg whites in a clean, grease-free mixing bowl. Set 2 of the 4 egg yolks aside (use the remaining 2 egg yolks for another purpose).
Preparation & Baking
Whip the egg whites with 1 pinch of fine salt using a hand mixer until stiff. As soon as the snow becomes white and firm, slowly trickle in 60 g of granulated sugar and 10 g of vanilla sugar, and continue whipping until a glossy, creamy meringue forms.
Chef's tip
Be sure to keep the oven door closed during baking, as the delicate soufflé dumplings will otherwise collapse due to the drop in temperature.
Traditionally, Salzburger Nockerl are served fresh immediately – after a few minutes the soufflé loses height, but still tastes incomparably fluffy.
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