Salzburger Nockerl

Ingredients

• 5 egg whites
• 40 g powdered sugar
• 4 egg yolks
• 1 vanilla pod (with the bean)
• 20 g flour
• 10 g cornstarch
• 30 g Butter
• 2 tbsp vanilla sugar
• 150 ml milk
• powdered sugar for dusting

Instructions

1. 1.

   Preheat the oven to 200°C. Whisk the egg whites in a large bowl until stiff, gradually adding half of the powdered sugar. Beat until glossy and firm.

2. 2.

   Whisk the yolks with the remaining powdered sugar and vanilla bean. Fold in 3 tbsp of meringue mixture. Add the rest of the meringue, sift flour and cornstarch over it, and gently fold together.

3. 3.

   Warm the milk and dissolve the vanilla sugar in it.

4. 4.

   Grease an oval baking dish with butter and pour in the warm milk.

5. 5.

   Using a spatula, shape four to five large lumps from the batter and place them side by side in the baking dish.

6. 6.

   Bake on the middle rack for about 10‑12 minutes until golden brown. Dust with powdered sugar before serving.