Free Recipe Salzburger Nockerl
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Salzburger Nockerl Recipe
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
– 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
– sifted
Salzburger Nockerl Preparation
Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter. In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny. Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.) Serve immediately. Source: New York”s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York mm-gc-ny
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Salzburger Nockerl?
If you know a better Salzburger Nockerl Recipe please comment below.