Easy<\/p>\n
4 people<\/p>\n
10 minutes<\/p>\n
15 minutes<\/p>\n
25 minutes<\/p>\n
For those who enjoy Austrian cuisine and have a love for music, here is a dish that pairs perfectly with some Mozart. Note that this dessert does not keep well, so it is best enjoyed as a post-ski treat. Remember to always store your egg whites in the freezer. For this recipe, you will need five of them (thawed a few hours in advance at room temperature), in addition to three fresh whole eggs.<\/p>\n
– 3 egg yolks
\n– 8 egg whites (including 5 previously frozen)
\n– 80 grams of granulated sugar
\n– 20 grams of flour
\n– 25 grams of butter
\n– 100 ml of milk
\n– 2 teaspoons of red fruit jam or jelly
\n– 1 tablespoon of powdered sugar<\/p>\n
1. Allow the 5 frozen egg whites to thaw at room temperature for about half a day. Keep the whole eggs at room temperature during this time as well. Coat the bottom of an oven-safe dish (either oval or rectangular) with milk and dots of butter. Preheat the oven to 400\u00b0F (200\u00b0C) with fan setting to warm the milk and melt the butter.<\/p>\n
2. Separate the yolks from the egg whites: place the yolks in a large mixing bowl and add the whites to the five other thawed whites. Beat the egg whites to soft peaks, gradually adding the granulated sugar as they begin to foam.<\/p>\n
3. Mix the egg yolks with the flour. Once the egg whites have reached stiff peaks, gently fold in a quarter of them into the yolk mixture, then carefully incorporate the rest, making sure to lift the mixture well. Spoon some jam into the hot milk-butter mixture in your dish. Using a large spatula, form three mounds in the dish, shaping them so they peak.<\/p>\n
Bake in the oven for 12 to 15 minutes, depending on your oven. If the centers are still liquid, continue baking for a few more minutes. Dust the peaks of your Salzburger Nockerl with powdered sugar and serve immediately. They tend to collapse quickly, so be prompt!<\/p>\n\n\n