Salzburg Nockerl

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of lingonberry sauce, you can use lingonberry jam, preserves, or lingonberries in their own juice. Nockerl is a type of Austrian dumpling.

Ingredients

10% cream - 2 fl oz
Lingonberry - 2 fl oz
Salt - 0.1 teaspoons
Egg white - 5 pieces
Sugar - 3.5 oz
Wheat Flour - 0.5 oz
Egg white - 3 pieces
Vanilla extract - 0 fl oz
Powdered Sugar - 0.5 oz

Step by Step guide

Step 1

Pour the cream into a pie dish (approximately 9x9 inches), and spoon the lingonberry sauce on top in a random pattern without mixing.

Step 2

In a small bowl, pour in the egg whites and add salt. Place the bowl in a container of hot water and whip the egg whites until the mixture turns white (about 1-2 minutes). Remove the bowl from the hot water and continue whipping the egg whites with a mixer on high speed, adding sugar one tablespoon at a time. Sprinkle the egg white mixture with flour.

Step 3

Whip the yolks with vanilla, add to the egg white mixture, mix thoroughly, and spoon into the dish with the cream.

Step 4

Bake in the oven on the middle rack at 401°F (400 degrees Fahrenheit) for 13-15 minutes until golden brown. You can increase the baking time by 5 minutes for a less liquid nockerl.