Salzburger Nockerl… a “culinary ambassador” from Austria
150 ml milk
½ vanilla pod
Freshly squeezed lemon juice
7 egg whites, cooled
Pinch of salt
80 g sugar
4 egg yolks
Rind from 1 lemon
Grated 10 g vanilla sugar
2 tbs flour
1 tbs cornstarch (Maizena)
Icing sugar for dusting
Butter for greasing
How to prepare it:
Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.
With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
Preheat the oven on 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.
Dust with icing sugar and serve quickly so the nockerl don’t collapse.
To add a fruity taste, bake on a bed of cranberries.
To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.