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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Austria

Salzburger Nockerl (Sweet Austrian Soufflé)

Serves 4 · 30 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 7 egg whites
  • 2 egg yolks
  • ½ cup caster sugar
  • 1 tbsp vanilla sugar
  • 1 ½ tbsp flour
  • Zest of half a lemon
  • Jam or custard sauce (as base or to serve with)

Method

  1. Preheat oven to 200°C (~400°F).
  2. Whip the egg whites, gradually adding the sugar, until they are very stiff.
  3. Quickly beat in the 2 yolks, zest, and vanilla sugar without beating too hard.
  4. Carefully fold in the flour.
  5. Butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard if desired).
  6. Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. "Mount" them to resemble three little mountains.
  7. Bake in the oven for 10 minutes until your Nockerl have become slightly brown on top.