Salzburger Nockerl | Fluffy Brunch Dream

Preheat the oven to 200 °C top/bottom heat. Grease an oval baking dish with butter, pour in the whole milk, and spread the lingonberries evenly over the bottom.

Carefully separate the eggs: place 5 egg whites into a clean, grease-free mixing bowl and set aside 2 egg yolks in a small bowl (use the remaining yolks for another recipe).

Whip the egg whites with a pinch of salt until stiff. Slowly sprinkle in the granulated sugar and vanilla sugar and continue whipping until a glossy, firm meringue forms.