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Salzburger Nockerln

4 servings

Ingredients

• 4 Stk Egg white
• 40 g Powdered sugar
• 3 Stk Egg yolk
• Lemon zest (grated) (nach Bedarf)
• 0.33 Päckchen Vanilla sugar
• 30 g Flour (sifted)
• 0.12 L Milk
• 40 g butter
• Powdered sugar (for dusting) (nach Bedarf)

Instructions

1. Whip the stiff egg white from four eggs with powdered sugar until stiff.
2. Beat egg yolk with grated lemon zest and vanilla sugar and combine with one-third of the egg white mixture.
3. Carefully fold the sifted flour together with the egg yolk mixture under the remaining egg white.
4. Heat milk, butter, and a touch of vanilla sugar in a shallow, ovenproof serving pan.
5. Shape three large dumplings with a pastry scraper, place in the hot milk, and bake in a very hot oven for 5-7 minutes until golden brown.
6. Dust well with powdered sugar and serve immediately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.